Warm Watercress Bacon And Potato Salad Recipe

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings2
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Streaky bacon8 Ounce (250 Grams)
 Watercress2 Bunch (200 gm)
 Small new potatoes1 Pound, boiled in their skins (500 Grams)
 Sunflower oil2 Tablespoon
 Wine vinegar2 Tablespoon

Nutrition Facts

Serving size

Calories 613 Calories from Fat 453

% Daily Value*

Total Fat 51 g78.6%

Saturated Fat 18 g89.9%

Trans Fat 0 g

Cholesterol 80 mg26.7%

Sodium 2279.5 mg95%

Total Carbohydrates 16 g5.2%

Dietary Fiber 2.7 g10.8%

Sugars 0.2 g

Protein 19 g38.8%

Vitamin A 63.8% Vitamin C 88.4%

Calcium 14.3% Iron 3.7%

*Based on a 2000 Calorie diet

Directions

Slice the bacon, leaving the rind on, into 2.5 cm/ 1 inch lengths.
Fry until crisp, in a non-stick pan, in its own fat.
Wash and dry the trimmed watercress well; divide it on to four large plates.
Slice the warm or cold potatoes lengthways and arrange them on top of the watercress.
Spoon out the bacon and sprinkle it on to the potatoes.
Add the sunflower oil and the wine vinegar to the bacon fat, bring to the boil, scraping together the contents of the pan and spoon over the salads.
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