Serves: 4
Total Calories: 209
1. In a medium dry skillet, toast the pine nuts, stirring, until lightly browned, about 2 minutes. Reserve on a plate. In the same skillet, cook the bacon over medium heat until crisp and brown on both sides. Drain on paper towels, break into small pieces, and reserve.
2. Remove all but about 2 teaspoons of the fat from the skillet. Place the potato slices in a single layer in the same hot skillet and cook, turning 3 to 4 times, until tender and lightly browned, about 4 to 5 minutes. Reserve on a plate.
3. Put the lettuce, cilantro, and tomato in a large bowl. Add the olive oil, vinegar, cheese, and salt. Toss well to coat the lettuce. Divide the salad equally among 4 salad plates. Arrange the potato slices in a single overlapping line across the center of each salad. Scatter the bacon pieces on each side of the potatoes. Sprinkle the pine nuts on top. Serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Green Salad with Bacon and Potatoes recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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