Ham & Sweet Potato Salad

1 bag (5 oz) baby spinach
1 lb sweet potatoes, peeled, halved lengthwise, then cut crosswise in
1/4-in.-thick slices
8 oz green beans, ends trimmed, beans cut in half (2 1/3 cups)
2 tsp vegetable oil
8 oz thick-sliced Canadian bacon, stacked and cut in strips
1 red onion, cut in thin wedges
1/2 cup honey-dijon dressing

1. Line a serving platter with spinach.

2. Bring 1 cup lightly salted water to a boil in a large nonstick
skillet. Add potatoes and beans, cover and cook 5 to 7 minutes just
until potatoes are fork tender (be careful not to overcook or potatoes
will fall apart). Drain potatoes and beans in a colander.

3. In same skillet, heat oil over medium heat. Add bacon and onion and
sauté 5 minutes or until lightly browned and onion is tender. Spoon
over
spinach along with the drained potatoes and beans.

4. Remove skillet from heat; reduce heat to low. Pour dressing into
skillet and stir until hot. Spoon over salad. Serves 5.


Per serving: 315 cal, 12 g pro, 27 g car, 5 g fiber, 17 g fat (3 g
saturated fat), 23 mg chol, 5 mg sod
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