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

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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

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

Recipe information

Ingredients

Preparation

Step 1

Step 2

Nutrition Per Serving

Recipe notes