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Spinach, Bacon and Mushroom Salad Breakfast

Spinach, Bacon and Mushroom Salad


A truly delicious brunch dish for a spring or summer morning.
For two people

225g Italian small leaf summer spinach
225g small mushrooms
juice of half a lemon
125g streaky bacon rashers
sea salt and freshly ground black pepper
6 tablespoons olive oil
2 tablespoons white wine vinegar


Wash the spinach and drain well. Cut any larger leaves into smaller strips, discarding the stalks and pile in a bowl. Slice the mushrooms and squeeze the lemon juice over them. Fry the bacon until crisp then drain on kitchen paper. When cool break into small bits. Put the salt and pepper in a small bowl add the olive oil and vinegar and whisk until blended. Scatter the mushrooms and bacon over the spinach, pour the dressing over and toss thoroughly.

Body Talk

Spinach provides iron, folic acid, vitamin C and betacarotene. The darker green the plant, the more betacarotene it contains and the better it is for you.

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