| Venetian Natural Bacon and Bean Salad |  |
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| Photo: |
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| Servings: | 4 |
| Author Notes: | This sophisticated but casual dish features flavors and familiar ingredients from the Mediterranean. It’s perfect served warm for supper on a cold winter’s night and equally fitting for a summer luncheon, served at warm room temperature with fresh garlic bread. |
| Ingredients: |
6 slices Coleman Natural Hickory Smoked Nitrate-Free Bacon, cooked and coarsely chopped 1/2 7-oz. jar roasted red pepper, drained & coarsely chopped 3/4 cup cherry tomatoes, cut into quarters 1 lb. Swiss chard, trimmed and coarsely chopped (or 12 oz. fresh spinach leaves) 2 tablespoons olive oil 1 crushed garlic clove 1 15-oz. can cannellini (white kidney) beans (or Great Northern beans), rinsed & drained 2 tablespoons red wine vinegar 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon sugar 3 tablespoons chopped parsley 2 tablespoons chopped basil leaves |
| Instructions: |
In small bowl, toss together the Coleman Natural Hickory Smoked Nitrate-free Bacon, red pepper, and tomatoes; set aside. In large skillet heat olive oil over medium-high heat; add the Swiss chard and sauté until almost limp (2-3 minutes). Add garlic, sauté 1 minute; add beans and stir to heat through. Add vinegar, salt, pepper and sugar; stir for 30 seconds and remove from heat. Place mixture on a serving platter, garnish with bacon mixture and herbs. Serve warm or at room temperature. Recipe and photo courtesy of The National Pork Board. |