Baby Spinach & Bacon Bistro Salad
This hearty and flavorful bacon and avocado salad is a delightful mix of crispy bacon, tender green beans, creamy avocado, and earthy mushrooms, all tossed with a tangy wholegrain mustard dressing. A satisfying and wholesome dish that is perfect for a light lunch or as a side dish for a larger meal.
— Constant Cookbook
Ingredients
- 140g fine green beans
- 4 tbsp olive oil
- 6 rashers smoked streaky bacon , chopped into small pieces
- 2 thick slices crustless white bread , cut into cubes
- 200g mushrooms , sliced
- 1 avocado , halved and sliced
- 250g baby spinach
- 1 small garlic clove , crushed
- 1 tbsp wholegrain mustard
- 1 tbsp red wine vinegar
- 3 tbsp extra-virgin olive oil
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.
- 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.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 395 calories
- Fat Content: 34 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 13 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 1.51 milligram of sodium
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