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
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
Boil potatoes in salted water in a medium saucepan until just tender, 8 to 10 minutes. Drain and transfer to a large bowl.
Cook bacon in a small skillet until crisp. Drain on paper towels. Crumble over potatoes.
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.
Per serving :
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.