Baby spinach & bacon bistro salad

Name: Baby spinach & bacon bistro salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 140 grams fine green bean; 4 Tbsps olive oil; 6 smalls rashers smoked streaky bacon, chopped into small pieces; 2 slices thick slices crustless white bread, cut into cubes; 200 grams mushroom, sliced; 1 avocado, halved and sliced; 250 grams baby spinach; 1 small garlic clove, crushed; 1 Tbsp wholegrain mustard; 1 Tbsp red wine vinegar; 3 Tbsps extra-virgin olive oil

Baby spinach & bacon bistro salad requires approximately 20 minutes from start to finish. Watching your figure? This dairy free recipe has 508 calories, 10g of protein, and 46g of fat per serving. This recipe serves 4. This recipe covers 27% of your daily requirements of vitamins and minerals. It works well as a side dish. Head to the store and pick up mushroom, bread, garlic clove, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Salt And Pepper

Beans

Water

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.

Ingredients you will need

Bread Cubes

Mushrooms

Avocado

Spinach

Bacon

Beans

Cooking Oil

Equipment you will use

Slotted Spoon

Frying Pan

Bowl

Equipment

Slotted Spoon

Frying Pan

Bowl

Ingredients

Servings:

140grams

fine green bean 4Tbsps

olive oil 6smalls

rashers smoked streaky bacon, chopped into small pieces 2slices

thick slices crustless white bread, cut into cubes 200grams

mushroom, sliced 1

avocado, halved and sliced 250grams

baby spinach 1small

garlic clove, crushed 1Tbsp

wholegrain mustard 1Tbsp

red wine vinegar 3Tbsps

extra-virgin olive oil

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Salad can be paired with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Chateau Ste. Michelle Indian Wells Chardonnay Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 18 dollars per bottle.