Pat's Sweet Potato Salad

Ingredients:

1 5 oz. bag baby Spinach
1 lb. sweet potatoes, halved lengthwise, cut crosswise 1/4
inch slices
8 oz. green beans, trimmed, cut in half
2 tsp vegetable oil
8 oz. thick sliced Canadian bacon, cut into strips
1 red onion, cut into thin wedges
1/3 C Honey-Dijon Dressing

Directions:

1. Line serving platter w/ spinach.

2. Bring 1 C lightly salted water to a boil in a large skillet.
Add potatoes and beans, cover and cook for 5 - 7 minutes until potatoes are fork-tender. Drain potatoes and beans.

3. In the same skillet, heat oil over medium heat. Add bacon and onion, saute for 5 minutes. Spoon over spinach along with the drained potatoes and beans.

4. Remove skillet from heat, reduce heat to low. Pour dressing into skillet, return to heat, stir until hot. Pour over salad.

Thanks to Pat Cochran!