Ingredients for Bean And Bacon Salad With Roasted Pepper Dressing
- 1 (15-ounce) can navy beans
- 1 pound small red potatoes
- 1 cup snow peas
- 4 slices bacon
- 4 cups chopped romaine lettuce
- 2 large red bell peppers
- 2 tablespoons olive oil
- 0 tablespoons balsamic vinegar
- 0 teaspoons sugar
- 0 cups parmesan cheese
- 0 cups green onions
- salt and freshly ground black pepper to taste
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1/4 cup thinly sliced red onion (optional)
- 1/4 cup crumbled feta cheese (optional)
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How to Make Bean And Bacon Salad With Roasted Pepper Dressing
- Preheat oven to 400°F (200°C).
- Rinse and drain 1 (15-ounce) can of navy beans.
- Steam 1 pound of small red potatoes for 10 minutes, or until tender.
- Steam 1 cup of snow peas for 5-7 minutes, or until tender-crisp.
- While vegetables steam, cook 4 slices of bacon in a dry skillet over medium heat until crispy. Remove and crumble, setting aside on paper towels to drain.
- While bacon cooks, halve 2 large red bell peppers, remove seeds and membranes.
- Place pepper halves, skin-side up, on a baking sheet and roast for 20-25 minutes, or until skin blisters and blackens.
- Remove peppers from oven, place in a bowl, and cover with plastic wrap for 10 minutes. Peel off and discard blackened skin.
- Cool potatoes and snow peas completely.
- In a food processor, combine roasted red peppers, 2 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, and salt and pepper to taste. Process until smooth.
- In a large bowl, combine cooked navy beans, cooled potatoes, snow peas, crumbled bacon, and 4 cups of chopped romaine lettuce.
- Toss gently to combine.
- Drizzle with roasted red pepper dressing and toss again.
- Garnish with 1/4 cup thinly sliced red onion (optional) and 1/4 cup crumbled feta cheese (optional).
- Serve immediately or chill for later.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
27g
Fat
51g
Carbs
17g
