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Smoky Bacon & Bean Salad Recipe

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This recipe for Smoky Bacon & Bean Salad, by , is from Briarwood Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary S. Whalley

Category:
Category:

Ingredients:  
Ingredients:  
extra virgin olive oil for drizzling
4 slices bacon, chopped
2 (15 oz.) cans chickpeas, rinsed & dried
salt
red pepper to taste
3 hearts romaine, chopped
1 rounded tsp. Dijon mustard
1/3 c. olive oil
3 tbsp. balsamic vinegar

Directions:
Directions:
Heat a small skillet over medium-high heat. Add a drizzle of extra virgin olive oil & the bacon. Crisp the bacon then transfer to a paper towel-lined plate. Add rinsed chickpeas & reduce heat to medium. Cook until toasted & lightly browned 10 - 12 minutes. Season chickpeas with salt & crushed pepper flakes & cool. Place greens in a salad bowl. Whisk together the mustard, vinegar & about 1/3 c. olive oil. Add bacon & chickpeas to the salad & toss to coat evenly.

 

 

 

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