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Peasant Salad

http://www.eatingwell.com/recipes/peasant_salad.html

From EatingWell:  October 1998

Crunchy textures and full-flavored ingredients like bacon and blue cheese turn a simple salad into a satisfying supper.

6 servings, 2 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 2 all-purpose potatoes, such as Yukon Gold, peeled and cut into 1/8-inch slices
• 2 slices bacon
• 1/4 cup brewed black tea
• 3 tablespoons lemon juice
• 1 tablespoon canola oil
• 1 teaspoon red-wine vinegar
• Salt & freshly ground pepper, to taste
• 1 head frisée, or other chicory, torn (4 cups)
• 2 heads Belgian endive, cut on the diagonal into wide strips (4 cups)
• 1 large red or yellow tomato, seeded and diced
• 1 cup low-fat croutons, (see Tip)
• 1/2 cup chopped fresh parsley
• 2 tablespoons crumbled Roquefort, or other blue cheese

Preparation

1. Boil potatoes in salted water in a medium saucepan until just tender, 8 to 10 minutes. Drain and transfer to a large bowl.
2. Cook bacon in a small skillet until crisp. Drain on paper towels. Crumble over potatoes.
3. Whisk tea, lemon juice, oil and vinegar in a small bowl until blended. Season with salt and pepper. Pour dressing over potatoes and bacon and toss to coat. Add frisée (or chicory), endive, tomato, croutons, parsley and cheese; toss well. Adjust seasoning with salt and pepper. Serve immediately.

Nutrition

Per serving : 109 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 4 mg Cholesterol; 15 g Carbohydrates; 4 g Protein; 3 g Fiber; 223 mg Sodium; 393 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 3 vegetable, 1/2 fat

Tips & Notes

• Tip: To make your own croutons: Cut day-old bread into 1/2-inch cubes. Coat a baking sheet with olive-oil spray; spread bread cubes in a single layer and coat them lightly with the spray. Season with salt and pepper. Bake at 350°F, stirring once or twice, until golden, 15 to 20 minutes. Cool; store in a plastic bag for up to 4 days.