Spinach, bacon & white bean salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 12 rashers streaky bacon
- 4 tbsp sherry vinegar
- 2 x 280g jar roasted red peppersdrained and sliced
- 2 x 400g cans borlotti beansdrained and rinsed
- 150g bag baby spinachleaves
Nutrition: per serving
- kcal300low
- fat15g
- saturates5g
- carbs19g
- sugars1g
- fibre8g
- protein21g
- salt2.1g
Method
step 1
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.
