Potato, Spinach and Red Bell Pepper Salad with Warm Bacon Vinaigrette
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 3 tablespoons red wine vinegar
- 1 red bell pepper
- 1 cup thinly sliced celery
- 1 garlic clove, minced
- 2 tablespoons olive oil (preferably extra-virgin)
Preparation Steam potatoes just until tender, about 7 minutes. Transfer potatoes to large bowl. Char bell pepper over flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop pepper. Transfer to bowl with potatoes. Sauté bacon in small skillet over medium heat until crisp, about 3 minutes. Using slotted spoon, transfer bacon to paper towel and drain. Whisk vinegar, oil and garlic in small saucepan. Stir over low heat just until warm, about 1 minute. Stir in bacon. Add warm vinaigrette to potato mixture. Mix in celery and spinach. Season to taste with salt and pepper and serve. Per serving: calories, 164; total fat, 8 g; saturated fat, 1 g; cholesterol, 1 mg. Nutritional analysis provided by Bon Appétit
Preparation Steam potatoes just until tender, about 7 minutes. Transfer potatoes to large bowl. Char bell pepper over flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop pepper. Transfer to bowl with potatoes. Sauté bacon in small skillet over medium heat until crisp, about 3 minutes. Using slotted spoon, transfer bacon to paper towel and drain. Whisk vinegar, oil and garlic in small saucepan. Stir over low heat just until warm, about 1 minute. Stir in bacon. Add warm vinaigrette to potato mixture. Mix in celery and spinach. Season to taste with salt and pepper and serve. Per serving: calories, 164; total fat, 8 g; saturated fat, 1 g; cholesterol, 1 mg. Nutritional analysis provided by Bon Appétit
