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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Toss the ciabatta chunks with 1 tbsp olive oil and some seasoning then bake until crisp and golden. Grill the bacon until crisp.
2. Meanwhile, whisk together the red wine vinegar and mustard with 2 tbsp olive oil and season. Divide the spinach, avocado, bacon and croutons between 2 plates. Drizzle the dressing over and serve.

597 kcalories, protein 22g, carbohydrate 43.8g, fat 38.3 g, saturated fat 6g, fibre 5.3g, salt 3.55 g

Latest comments and suggestions

• bettysrecipe

  15 November 2007

  bettysrecipe rated and commented on this recipe

  

  the dressing could be a little more refined. we added a little bit of honey to add a sweeter component.

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• blue_sphere

  09 June 2008

  blue_sphere commented on this recipe

  I added some freshly chopped coriander to the dressing which added a nice flavour.

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• julieann

  29 June 2008

  julieann rated and commented on this recipe

  

  very tasty starter

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• rachel

  07 May 2009

  rachel rated and commented on this recipe

  

  very tasty as a main salad for dinner, easy to make but a little sharp so will take earlier left advice and add honey next time!

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• Coen83

  26 June 2009

  Coen83 rated and commented on this recipe

  

  I thought this salad was really tasty and so quick to make. I added the honey to the dressing as suggested and it really makes a diffirence.the only bad point was that my avocado was like a rock :(

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Ingredients

• 4 slices ciabatta , cut into chunks
• olive oil
• 6 thin rashers streaky bacon
• 1 tbsp red wine vinegar
• 2 tsp wholegrain mustard
• 2 large handfuls spinach
• 1 avocado , peeled and sliced

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 25 minutes

Ingredients

• 4 slices ciabatta , cut into chunks
• olive oil
• 6 thin rashers streaky bacon
• 1 tbsp red wine vinegar
• 2 tsp wholegrain mustard
• 2 large handfuls spinach
• 1 avocado , peeled and sliced

597 kcalories, protein 22g, carbohydrate 43.8g, fat 38.3 g, saturated fat 6g, fibre 5.3g, salt 3.55 g

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