Try this Warm Watercress, Potato And Bacon Salad recipe, or contribute your own.
Suggest a better descriptionBoil the potatoes in their skin. Slice the bacon, leaving its rind on, into 1 inch (2.5 cm) lengths. Fry to crisp in its own fat, in a non-stick pan. Divide the watercress into four helpings and put them on four large plates. Slice the warm or cold potatoes lengthways and put them on top of the watercress. Spoon out the bacon and sprinkle it on the potatoes. Add the sunflower oil and the wine vinegar to the bacon fat, bring to the boil, scrape up and sprinkle over the salads. Serve.
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Serving Size: 1 Serving (183g) | ||
Recipe Makes: 4 servings | ||
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Calories: 62 | ||
Calories from Fat: 61 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.6mg | 0 % | |
Potassium 2.9mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 62
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