Venetian Bacon and Bean Salad
Pork
Ingredients
- 6 slices bacon (cooked and coarsely chopped)
- 3 1/2 ounces roasted red peppers (drained and coarsely chopped)
- 3/4 cup cherry tomatoes (cut into quarters)
- 1 pound swiss chard (trimmed and coarsely chopped, OR 12 oz. fresh spinach leaves)
- 2 tablespoons olive oil
- 1 clove garlic (crushed)
- 15 ounces cannellini beans (OR great Northern beans, rinsed and drained)
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar
- 3 tablespoons parsley (chopped)
- 2 tablespoons fresh basil (chopped)
Directions
- 1In small bowl, toss together the bacon, red pepper, and tomatoes; set aside. In large skillet heat olive oil over medium-high heat; add the Swiss chard and sauté until almost limp (2-3 minutes). Add garlic, sauté 1 minute; add beans and stir to heat through. Add vinegar, salt, pepper and sugar; stir for 30 seconds and remove from heat. Place mixture on a serving platter, garnish with bacon mixture and herbs. Serve warm or at room temperature.
NutritionView more
PER SERVING *
| Calories370Calories from Fat240 |
| % DAILY VALUE* |
| Total Fat27g42% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium1540mg64% |
| Potassium990mg28% |
| Protein15g29% |
| Calories from Fat240 |
| % DAILY VALUE* |
| Total Carbohydrate24g8% |
| Dietary Fiber3g12% |
| Sugars3g6% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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