Warm bacon, avocado & spinach salad
A simple salad any time of year, with walnuts and a piquant sauce
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 15 mins
- Divide the spinach, avocado and onion between 4 plates and season. Fry the bacon rashers in a non-stick frying pan till crisp and brown. Add the walnuts to the pan and gently toast until lightly browned.
- Spoon all but 1 tbsp of bacon fat from the pan, lower the heat and add 4 tbsp olive oil till warmed through, remove from the heat, add the vinegar and mustard and lightly whisk till emulsified.
- Top the salads with the bacon and walnuts, drizzle with the warm vinaigrette and serve.
Know-how
One of those dinky little sauce whisks will help you make the dressing in the pan more effectively, that way you'll get all the bacon flavour incorporated easily.
Per serving
544 kcalories, protein 16.9g, carbohydrate 4.4g, fat 51.5 g, saturated fat 8.8g, fibre 4.3g, salt 2.54 g
Recipe from olive magazine, October 2005.
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Ingredients
- 200g young leaf spinach
- 2 avocados , sliced
- ½ red onion , thinly sliced
- 12 streaky bacon rindless rashers (Duchy Originals is good)
- 100g walnuts
- olive oil
- 2 tbsp cider vinegar
- 3 tsp Dijon mustard
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ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 15 mins
Ingredients
- 200g young leaf spinach
- 2 avocados , sliced
- ½ red onion , thinly sliced
- 12 streaky bacon rindless rashers (Duchy Originals is good)
- 100g walnuts
- olive oil
- 2 tbsp cider vinegar
- 3 tsp Dijon mustard
Per serving
544 kcalories, protein 16.9g, carbohydrate 4.4g, fat 51.5 g, saturated fat 8.8g, fibre 4.3g, salt 2.54 g
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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06 November 2007
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27 January 2009
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