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Venetian Bacon and Bean Salad

Recipe Image

Recipe courtesy of the National Pork Board

Preparation facts

Yield: 4 servings

Ingredients

6 slices bacon, cooked and coarsely chopped

1/2 7-ounce jar roasted red pepper, drained & coarsely chopped

3 4-cup cherry tomatoes, cut into quarters

1 lb Swiss chard, trimmed and coarsely chopped (or 12 ounces fresh spinach leaves)

2 Tbs olive oil

1 crushed garlic clove

1 15-ounce can cannellini (white kidney) beans (or Great Northern beans), rinsed and drained

2 Tbs red wine vinegar

1 tsp salt

1/2 tsp ground black pepper

1/2 tsp sugar

3 Tbs chopped parsley

2 Tbs chopped basil leaves

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. Serve with wedges of focaccia.

Nutrition facts

Serving Size 1 serving
Calories 242
Calories from Fat 112 (46%)
% Daily Value*
19%Total Fat 13g
13%Saturated Fat 2.6g
Polyunsaturated Fat 1.4g
Monounsaturated Fat 7.3g
4%Cholesterol 13mg
44%Sodium 1068mg
30%Potassium 1060mg
8%Total Carbohydrate 23g
25%Dietary Fiber 6.3g
Sugars 2g
Sugar Alcohols 0g
24%Protein 12g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.