Directions:
- After dicing the red pepper, onion and sweet potatoes; toss with a little olive oil, salt and pepper in a large bowl. Roast in a 400F oven on a cookie sheet, covered with parchment paper or foil for easy clean up. They will take about 20 minutes. While your vegetables cook, dice your bacon and saute on medium heat until nice and crisp. Remove and drain on a paper towel and reserve 1 tablespoon of the bacon dripping for the salad dressing.
- As the vegetables and bacon cook, lets make the dressing. In a small bowl combine all the ingredients and whisk in the oil to make a nice vinaigrette.
- Toss the roasted vegetables (except the potatoes), with the scallions, celery, bacon, pecans fresh herbs and vinaigrette and mix well. Now add the potatoes in and toss lightly.
- This is a great potato salad and great for BBQs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 294.06 Kcal (1231 kJ) | ||
| Calories from fat | 196.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.8g | 34% | |
|---|---|---|---|
| Cholesterol | 16.01mg | 5% | |
| Sodium | 204.43mg | 9% | |
| Potassium | 400.56mg | 9% | |
| Total Carbs | 20.59g | 7% | |
| Sugars | 8.69g | 35% | |
| Dietary Fiber | 3.86g | 15% | |
| Protein | 5.92g | 12% | |
| Vitamin C | 26.1mg | 43% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 1.1mg | 6% | |
| Calcium | 48.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 192.88 Kcal (808 kJ) | ||
| Calories from fat | 128.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.3g | 34% | |
|---|---|---|---|
| Cholesterol | 10.5mg | 5% | |
| Sodium | 134.1mg | 9% | |
| Potassium | 262.75mg | 9% | |
| Total Carbs | 13.5g | 7% | |
| Sugars | 5.7g | 35% | |
| Dietary Fiber | 2.53g | 15% | |
| Protein | 3.88g | 12% | |
| Vitamin C | 17.1mg | 43% | |
| Vitamin A | 0.3mg | 17% | |
| Iron | 0.7mg | 6% | |
| Calcium | 31.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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