Potato, Spinach and Red Bell Pepper Salad with Warm Bacon Vinaigrette

By mschweickert

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)

Details

Servings 4
Adapted from epicurious.com

Preparation

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.

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

Nutritional analysis provided by

Bon Appétit