Bacon & Spinach Salad
Difficulty : Easy
Preparation time:
10m
Cooking time:
5m
Bacon works well in a lot of salads and is especially nice with spinach. The walnuts and hard-boiled eggs add a nice variety of flavours and textures, making this a great salad for a full meal. You can also add a protein such as grilled chicken breast if you wish.
Ingredients
For 1 people (
)
Recipe
- 2 handful(s) Baby Spinach
- 1 handful(s) Mushrooms
- Black Pepper
- 1 handful(s) Walnuts
- 2 slice(s) Bacon
- 2 Egg(s)
Nutritional Facts (per serving)
- Kcal: 250 kcal
- Carbs: 2g
- Fat: 16g
- Saturated fat (g): 6g
- Proteins: 22g
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Directions
- First hard boil the eggs. Place the eggs into a saucepan that is the right size so that they sit comfortably and don’t hit into one another then and add enough cold water to cover them by about 1cm.
- Bring the water up to boiling point then turn to a simmer and cook for 7 minutes. As soon as they are cooked drain off the hot water. Cool them rapidly under cold running water for about 1 minute, then leave them in cold water till they're cool enough to handle - about 2 minutes. This rapid cooling helps to prevent dark rings forming between the yolk and the white.
- To peel them crack the shells all over on a hard surface. Then peel the shell off. Slice the hard boiled eggs into quarters.
- Meanwhile, grill the bacon until crispy and then chop into pieces.
- Chop the walnuts into halves and toast them in a dry frying pan over a high heat for a minute or two. Be careful not to let them burn.
- Wash the spinach and tear into bite sized pieces.
- Thinly slice the mushrooms.
- Combine the spinach with the mushrooms on a plate. Top with the bacon pieces, toasted walnuts, and sliced eggs. Season with sea salt and freshly ground black pepper and serve immediately.
Tags:
Bacon , Spinach, High Protein Salad, Hard-Boiled Eggs
