• 4servings
  • 544calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, C, E, P
MineralsManganese, Silicon, Iron, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 200g young leaf spinach

  2. 2 avocados , sliced

  3. 1/2 red onion , thinly sliced

  4. 12 streaky bacon rindless rashers (Duchy Originals is good)

  5. 100g walnuts

  6. olive oil

  7. 2 tbsp cider vinegar

  8. 3 tsp Dijon mustard

Instructions Jump to Ingredients ↑

  1. Divide the spinach, avocado and onion between 4 plates and season. Fry the bacon rashers in a non-stick frying pan till crisp and brown. Add the walnuts to the pan and gently toast until lightly browned.

  2. Spoon all but 1 tbsp of bacon fat from the pan, lower the heat and add 4 tbsp olive oil till warmed through, remove from the heat, add the vinegar and mustard and lightly whisk till emulsified.

  3. Top the salads with the bacon and walnuts, drizzle with the warm vinaigrette and serve.

  4. Know-how One of those dinky little sauce whisks will help you make the dressing in the pan more effectively, that way you'll get all the bacon flavour incorporated easily.


Send feedback