Venetian Bacon and Bean Salad

Name: Venetian Bacon and Bean Salad
Total time: 1500 s
Yield: 4 servings
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

Pork

13Ingredients

┅Calories

25Minutes

Ingredients

servings:

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)

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Directions

In 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.

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