INGREDIENTS
2 1/2 small Yukon gold potatoes, cut into wedges
1/4 cup lemon juice
4 garlic cloves, minced
1 (1 oz.) pkg. chopped fresh basil (about 1/3 cup)
1 Tbs. Dijon mustard
1 tsp. salt
1/2 tsp. freshly ground pepper
2/3 cup olive oil
1/2 medium-size onion, sliced
1 (10 oz.) pkg. fresh spinach
10 thick bacon slices, cooked and crumbled
DIRECTIONS
Arrange potato wedges in an even layer on a lightly greased broiler plan; coat wedges with vegetable cooking spray. Bake at 475 for 20 – 25 minutes or until tender or golden. Whisk together lemon juice and next 5 ingredients; whisk in oil in a slow, steady stream. Gently toss potatoes, onion and 1/2 cup lemon mixture. Wash spinach thoroughly; pat dry with paper towels. Arrange spinach evenly on a platter or in 6 bowls. Drizzle with remaining lemon juice mixture. Top with potato mixture, and sprinkle with bacon.
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