BEAN AND BACON SALAD WITH ROASTED PEPPER DRESSING

Steps:

• Drain and rinse navy beans and set aside.
• Place potatoes in a steamer basket over boiling water.
• Cover pan and steam 10 minutes or until tender.
• Remove potatoes and place snow peas in steamer basket, steam for 10 minutes or until tender.
• Cool potatoes and peas.
• Cook bacon in a dry pan, stirring occasionally, until browned. (** or roast the bacon; place on baking sheet, single spaced, and brown in 400ºF oven for about 15 minutes.).
• Remove to paper towel-lined plate and cool.
• Combine lettuce, beans, potatoes and snow peas and bacon in a bowl and toss well.
• Take quartered peppers and remove seeds and membranes.
• *Grill peppers in 400ºF oven, skin side up, until skin blisters and blackens. (About 20 to 25 minutes.).
• Peel off skin and discard.
• Process peppers until smooth.
• Combine peppers and next 3 ingredients in a jar with a tight-fitting lid and shake well.
• Taste both the salad and the dressing for seasoning, and add if needed.
• Sprinkle with onions, if desired and then drizzle salad with dressing and cheese.