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

Potato, Spinach and Red Bell Pepper Salad with Warm Bacon Vinaigrette
Photo by Jack Andersen

Ingredients

  • 2 cups baby spinach leaves
  • 1 pound Yukon Gold potatoes
  • 1 cup celery
  • 1 bacon slice
  • 2 tablespoons olive oil (preferably extra-virgin)
  • 3 tablespoons red wine vinegar
  • 1 red bell pepper
  • + 1 more ingredients
    • 1 garlic clove

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 med...

View full recipe at Epicurious

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