Baby potato, green bean and bacon tumble recipe

Baby potato, green bean and bacon tumble

Recipe from: 29 November 2012
Preparation time: 20 min
 
Serve this potato and bacon tumble hot or cold, its flavour improves with time and will last in the fridge for up to 3 days.
 
 
 

Ingredients

 
  • 700
    g
    baby potatoes, cooked and halved
  • 1
    cup
    cherry tomato, quartered
  • 150
    g
    PnP green beans, blanched and cut in half lengthways
  • 1.5
    cup
    baby spinach leaves
  • 1
    Tbs
    chives, chopped
  • 4
    rashers PnP back bacon, cooked and chopped
  • 1
    pinch
    salt and milled pepper
  • Dressing:
  • 125
    ml
    PnP Finest extra-virgin olive oil
  • 3
    Tbs
    PnP red wine vinegar
  • 1
    cloves
    garlic, chopped
Servings: Change Serving
 
 

Method

 
Place potatoes, tomatoes, green beans, spinach, chives and bacon in a large bowl.

Mix dressing ingredients together and pour over salad. Marinate for at least 10 minutes before serving.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.
 

Read more on: bacon  |  recipe  |  vegetables
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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