Photo: Smoky Bacon and Bean Salad Recipe
Ingredients
- Extra-virgin olive oil, for drizzling, plus 1/3 cup
- 4 slices bacon, chopped
- 2 (15-ounce) cans chickpeas, rinsed and dried
- Salt
- Few healthy pinches crushed red pepper flakes
- 3 hearts romaine, chopped
- 1 rounded teaspoon Dijon mustard
- 3 tablespoons balsamic vinegar, eyeball it
Directions
Heat a small skillet over medium high heat. Add a drizzle of EVOO and the bacon. Crisp the bacon then transfer to a paper towel-lined plate. Add dried chickpeas and reduce heat to medium. Cook until toasted and lightly browned, 10 to 12 minutes. Season chickpeas with salt and crushed pepper flakes and cool.
Place greens in a salad bowl. Whisk together the mustard, vinegar and about 1/3 cup extra-virgin olive oil. Add bacon and chickpeas to the salad and toss to coat evenly.
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By crazymom75
Jacksonville, AR
on August 31, 2009
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This is a good receipe. Loved the flavors. I made it for lunch one day. And it was filling.
By mdr131_11144988
Lewistown, PA
on July 17, 2009
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This is incredible! I made this just for myself...and basically halved the recipe and used a whole can of peas to make an 'entree' salad. Great flavor! The roasted peas would make a great snack!
By hilary_9695225
Kyle, TX
on July 01, 2008
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This one was just okay for us. There didn't seem to be quite enough dressing and the whole thing was kind of bland/bacon flavored. It took a little more prep than most salads and a little more time. Oh well, 99% of Rachel Rays' stuff rocks. Just not this one, this time, I guess.
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