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Potato, Spinach And Red Pepper Salad, Warm Bacon Vinaigrette


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  • 1 pound Yukon Gold potatoes peeled, and cut into 3/4" 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 baby spinach leaves - (packed) abt 2 1/2 oz
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 4


Step 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.

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.

This recipe yields 4 servings.

Per serving: calories, 164; total fat, 8 g; saturated fat, 1 g; cholesterol, 1 mg.

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.

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