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1. Line a serving plate with baby spinach leaves.
2. Add water and salt to skillet. Bring to a boil.
3. Add sweet potatoes and green beans to skillet and cook until sweet potatoes are tender, about 7 minutes.
4. Drain potatoes and green beans in colander.
5. Wipe skillet and add vegetable oil. Heat over medium heat.
6. Add Canadian bacon and onion to hot oil and sauté 5 minutes or until bacon is lightly browned and onions are tender.
7. Spoon sweet potatoes, green beans, bacon and onions over spinach leaves.
8. Add honey Dijon dressing to skillet and heat through.
9. Spoon over sweet potato salad.
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