Light potato and bacon salad in a lemon dijon vinaigrette topped with bacon and hard boiled eggs.
I went to the movies three times in the last week. At every viewing I had popcorn which isn’t bad but then I cheated on my eating healthier plan by scarfing down mozzarella sticks while watching Brooklyn. Have you seen the movie? It is wonderful. I cried my eyes out and was just touched by the entire film. It’s a definite must watch!
Anyway, after so much popcorn and cheese, I needed a heavy dose of something somewhat healthy. Sometimes your body just screams for greens. And potatoes. And bacon. And egg.
This Green Bean, Potato, Bacon and Egg Salad is light but can also be a meal in itself (for two). It’s also a lighter version of my favorite salad at Saltgrass.
Green Bean, Potato, Bacon and Egg Salad for Two
1 c Green Beans, ends removed
1 hard boiled egg
1 c white potato, diced
1 piece bacon, cooked crispy and chopped
1 tsp Dijon
1/2 tsp Red wine vinegar
1/2 tsp Lemon juice
1 tsp Extra virgin olive oil
Salt and pepper, to taste
Place diced potatoes in a pot of boiling water and cook until fork tender.
Place green beans in a pot of boiling water and cook for five minutes. Drain and place in a bowl filled with ice water. Let sit for five minutes then drain.
Place potatoes, green beans and bacon in salad bowl. Toss to combine.
Add Dijon mustard, red wine vinegar, and lemon juice into a small mason jar. Cover with lid and shake to mix together. Add oil, salt and pepper then close and mix to combine. Pour dressing over salad and toss.
Add slices of hard boiled egg on salad and season salad with salt and pepper.
1 serving = 5 WW SP
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