Potato, Spinach And Red Pepper Salad, Warm Bacon Vinaigrette

Recipe Ingredients

1 lb	454g / 16oz	Yukon Gold potatoes - peeled, and
		Cut into 3/4" pieces
1		Red bell pepper
1		Bacon slice - chopped
3 tablespoons	45ml	Red wine vinegar
2 tablespoons	30ml	Olive oil (preferably extra-virgin)
1		Garlic clove - minced
1 cup	110g / 3.9oz	Thinly-sliced celery
2 cups	80g / 2.8oz	Baby spinach leaves - (packed) - abt 2 1/2 oz
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

Saute 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.

Source:
Bon Appetit, August 1999

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