Warm bacon, avocado & spinach salad

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olive magazine

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Recipe by olive magazine

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1. 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.
2. 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.
3. 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

Latest comments and suggestions

• jax1962

  06 November 2007

  jax1962 rated and commented on this recipe

  

  quick and easy and tastes great. we sometimes use cooked prawns instead of walnuts.

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• Jenny

  27 January 2009

  Jenny commented on this recipe

  Very easy, left out the walnuts and used cooked Prawns as suggested above - very tasty.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

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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