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

3.8

(16)

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Potato, Spinach and Red Bell Pepper Salad with Warm Bacon VinaigretteJack Andersen

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.

Recipe information

  • Yield

    Serves 4

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)

Preparation

  1. 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.

    Step 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.

Nutrition Per Serving

Per serving: calories
164; total fat
8 g; saturated fat
1 g; cholesterol
1 mg.
#### Nutritional analysis provided by Bon Appétit
TagsPotato SaladSaladSalad DressingSpinachLeafy GreensVegetableBell PepperYukon Gold PotatoPotatoRoot VegetableCelerySideStarterDinnerNut FreeGluten FreeDairy FreeEasyQuickWeeknight Meals30 Minutes or LessSauteSummerBon Appétit
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