Baby spinach & bacon bistro salad

Baby spinach & bacon bistro salad

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

This simple French-style salad makes a wonderful light lunch

Nutrition and extra info

Additional info

  • Dairy-free
Nutrition info

Nutrition per serving

kcalories
395
protein
10g
carbs
13g
fat
34g
saturates
6g
fibre
4g
sugar
3g
salt
1.51g

Ingredients

  • 140g fine green beans
  • 4 tbsp olive oil
  • 6 rashers smoked streaky bacon, chopped into small pieces
  • 2 thick slices crustless white bread, cut into cubes
  • 200g mushrooms, sliced
  • 1 avocado, halved and sliced
  • 250g baby spinach

For the dressing

  • 1 small garlic clove, crushed
  • 1 tbsp wholegrain mustard
  • 1 tbsp red wine vinegar
  • 3 tbsp extra-virgin olive oil

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Method

  1. Mix the dressing ingredients together with 1 tbsp water and season with salt and pepper. Boil the beans for 3 mins until just cooked, drain in cold water, then drain again.
  2. Heat the oil in a large frying pan, then sizzle the bacon for 4 mins until crisp. Use a slotted spoon to scoop the bacon into a large salad bowl. Use the fat in the pan to fry the bread cubes until crisp, then tip them in with the bacon. Tip a splash more oil into the pan, very briefly fry the mushrooms just to rid them of their rawness, then turn off the heat. When the mushrooms have cooled slightly, tip them into the salad bowl along with the beans and avocado. Moments before serving, add the spinach and dressing, then toss really well so everything is coated.

Recipe from Good Food magazine, April 2009

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