1 pound Florida green beans, trimmed and blanched
1 pound Florida potatoes, diced small and cooked
1 Florida bell pepper, diced small
¼ cup green onions, diced small
4 slices bacon, grease reserved
¼ cup red wine vinegar (or balsamic vinegar)
1 tablespoon Dijon mustard
1 teaspoon garlic, minced
1 teaspoon all-purpose seasoning (your favorite)
2 tablespoons fresh dill, finely chopped
Sea salt and fresh ground pepper, to taste
Place cooked potatoes and blanched green beans in a large bowl and set aside.
Preheat large sauté pan to medium-high heat. Chop bacon into small pieces and sauté until almost done. Add diced peppers and sauté until soft and bacon is crisp (do not remove bacon grease). Stir in garlic, Dijon, green onions, all-purpose seasoning, red wine vinegar and cook for 1 to 2 additional minutes. Taste and adjust seasoning with salt and pepper as needed. Remove from heat, pour onto potatoes and green beans, and stir in fresh dill. Serve warm.
Fresh tip: This salad can be served warm, room temperature, or even cold!
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