Pea, Potato and Lentil Salad with Bacon Dressing
Ingredients
The salad
-
¾
cup
dried green lentils
-
¾
pound
baby red potatoes, quartered
-
2
cups
peas, fresh or frozen and thawed
-
¼
cup
chopped fresh chives
The dressing
-
6
ounces
thick-cut bacon, cut into ½-inch pieces
-
2
tablespoons
white wine vinegar
-
2½
tablespoons
stone-ground brown grainy mustard
-
1
teaspoon
kosher salt
-
½
teaspoon
ground black pepper
Instructions
- Cook the lentils according to package instructions until al dente, then drain and place in a large mixing bowl.
- In a skillet over medium-low heat, cook the bacon until crisp, then remove it and leave the drippings in the skillet.
- Add the potatoes to the skillet, increase heat to medium, and season with salt and pepper. Cook until tender and golden.
- Remove from heat, add vinegar and mustard to the potatoes, and combine with the lentils in the bowl.
- Add the peas and stir to mix. Adjust seasoning with salt, pepper, and vinegar as needed.
- Fold in the chives and serve immediately or refrigerate for up to one day.
Nutrition Facts (estimated)
Servings
4 - 6 servings
Calories
346
Total fat
12g
Total carbohydrates
34g
Total protein
22g
Sodium
20mg
Cholesterol
38mg
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