Spinach and Bacon Salad
By Olga Klesch
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Ingredients
- 110 Gram Baby spinach leaves (4 oz), washed
- 175 Gram Bacon, chopped (6 oz)
- 1 Tablespoon Cider vinegar
- 50 Gram Croutons (2 oz)
Details
Servings 4
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Put the spinach leaves in a bowl. Dry fry the bacon in a frying pan until crisp. Add to the spinach.
Step 2
Add vinegar to the pan, stir well and pour over the salad. Toss quickly. Scatter croutons over the top and serve immediately.
Step 3
To make your own croutons, take 2 slices of bread, remove the crusts and cut into 1 cm ( 1/2 inch) cubes. Fry in oil until golden then drain on absorbent paper.
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Chef Tips and Tricks
VIDEO: Fresh Mango Salad
Dive into summer with this fresh, light and healthy mango salad!
INGREDIENTS
- Peanuts
- Carrot
- Mango
- Rocket
- 2 limes
- Olive oil
- Soy sauce
- Red onion, minced
- Salt
- Pepper
METHOD
- Lightly sautée the peanuts until golden.
- Take the carrots and cut into thin slices.
- Peel the mango and slice into thin strips.
- Squeeze the juice from 2 limes into a bowl, and add olive oil, soy sauce, minced onion, salt and pepper.
- In a bowl, toss together the mango, carrot, rocket, and lime-soy dressing.
- Enjoy!
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