Potato, Spinach and Red Bell Pepper Salad with Warm Bacon Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Not to worry: There's just enough bacon in the snappy dressing to add flavor but not much fat to this colorful salad. Serve it alongside grilled chicken or fish for a healthful summer dinner. Ingredients:
1 pound yukon gold potatoes, peeled, cut into 3/4-inch pieces |
1 red bell pepper |
1 bacon slice, chopped |
3 tablespoons red wine vinegar |
2 tablespoons olive oil (preferably extra-virgin) |
1 garlic clove, minced |
1 cup thinly sliced celery |
2 cups (packed) baby spinach leaves (about 2 1/2 ounces) |
Directions:
1. 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.
2. 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.
3. Per serving: calories, 164; total fat, 8 g; saturated fat, 1 g; cholesterol, 1 mg. Nutritional analysis provided by Bon Appétit
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