Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Potato Spinach and Red Bell Pepper Salad with Warm Bacon Vinaigrette
Ingredients
- 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)
Instructions
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