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Potato, Spinach And Red Bell Pepper Salad With Warm Bacon Vinaigrette

Nutrition per serving    (USDA % daily values)
CAL
286
FAT
59%
CHOL
9%
SOD
17%

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Ingredients for 4 servings

1 pound yukon gold potatoes, peeled, cut into 3/4-inch pieces

1 red bell pepper

1 bacon slice, chopped

3 tablespoons red wine vinegar

2 tablespoons olive oil (preferably extra-virgin)

1 garlic clove, minced

1 cup thinly sliced celery

2 cups (packed) baby spinach leaves (about 2 1/2 ounces)

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