Pear Potato Green Bean and Bacon Salad with Pear Dijon Vinaigrette

Yield: 12 Servings


  • 1 pound 14 ounces sliced pears, canned in 100% juice
  • 1 quart (1 pound 8 ounces) potato wedges, roasted, chilled
  • 1 quart (1 pound 2 ounces) green beans, cut, frozen
  • 2/3 cup (2 ounces) turkey bacon, cooked
  • 1/2 cup reserved pear juice
  • 3 tablespoons apple cider vinegar
  • 1-1/2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/4 cup canola oil

    Drain the sliced pears and reserve the pear juice. Slice the chilled roasted potato wedges crosswise into 1/2-inch bite-size pieces. Cook the green beans until tender. (CCP: Heat to 135°F) Chill the cooked green beans in a shallow pan in the refrigerator. (CCP: Chill to 70°F within 2 hours, and to 41°F within 4 additional hours.) Dice the cooked turkey bacon across the strips into 1/4 to 1/2-inch wide pieces. In a large mixing bowl combine the drained sliced pears, diced roasted potatoes, chilled green beans, and diced turkey bacon. Set aside. To make the vinaigrette: In a medium mixing bowl whisk together the reserved pear juice, cider vinegar, Dijon mustard, salt, black pepper, garlic powder, and onion powder. Whisk in the canola oil, adding it slowly, continuing to whisk until all the oil is combined and the vinaigrette is emulsified. Alternately, use an immersion blender or a blender to emulsify the vinaigrette. Pour the vinaigrette over the pears, potatoes, green beans, and turkey bacon. Stir gently until the salad is dressed. (CCP: Hold chilled at 41°F or below.) Just before serving stir the salad once again to redistribute any vinaigrette that may have settled to the bottom of the bowl. Serve 1 cup portions.

    NUTRITION (Per Serving)
    Calories: 204
    Total fat: 6.2g
    Saturated fat: 1.1g
    Cholesterol: 5mg
    Sodium: 197mg
    Carbohydrates: 34g
    Fiber: 5g, 5
    Protein: 5g
    Vitamin A: 241IU
    Vitamin C: 19mg
    Iron: 2mg
    Calcium: 38mg