Spinach, Bacon & White Bean Salad
Crispy bacon pairs perfectly with tangy sherry vinegar, sweet roasted red peppers, and hearty borlotti beans in this vibrant and flavorful salad. Tossed with fresh baby spinach leaves, this dish is a delicious combination of textures and flavors that will tantalize your taste buds.
— Constant Cookbook
Ingredients
- 12 rashers streaky bacon
- 4 tbsp sherry vinegar
- 2 x 280g jar roasted red peppers , drained and sliced
- 2 x 400g cans borlotti beans , drained and rinsed
- 150g bag baby spinach leaves
Instructions
- Heat a large pan and dry-fry the bacon for about 2 mins each side until crispy. Remove and drain on kitchen paper. Keep the fat from the bacon in the pan, add the vinegar and bubble for a few secs before tipping in the peppers and beans. Season and heat through. Toss together the spinach, beans, peppers and bacon, then drizzle with a dressing of your choice.
Cook Time
15M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 300 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 19 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 8 grams fiber
- Protein Content: 21 grams protein
- Sodium Content: 2.1 milligram of sodium
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