Spinach and bacon salad with parmesan croutons

Spinach and bacon salad with parmesan croutons recipe

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Give your summertime salads punchy flavour and extra bite with cheesy Parmesan croutons and a sweet honey, apple and lemon dressing. The perfect addition to an alfresco spread! See method

  • Serves 6
  • 24 mins to prepare and 6 mins to cook
  • 248 calories / serving

Ingredients

  • 1/2 red apple, cut into batons
  • ½ lemon, juiced
  • 1 x 200g pack smoked bacon lardons
  • 1 Little Gem lettuce, leaves separated
  • 50g baby spinach
  • 60g (2 1/2oz) lamb's lettuce

For the croutons

  • 2 slices seeded bread, cut into small cubes
  • 2 tbsp olive oil
  • 1 tbsp Parmesan, grated
  • ½ lemon, zested

For the dressing

  • 1 tsp Dijon mustard
  • 1 tsp honey
  • ½ red apple, cored and grated
  • ½ lemon, zested and juiced
  • 4 tbsp extra virgin olive oil

Each serving contains

  • Energy

    1030kj
    248kcal
    12%
  • Fat

    20g 28%
  • Saturates

    5g 24%
  • Sugars

    4g 4%
  • Salt

    1g 16%

of the reference intake
Carbohydrate 9.5g Protein 8.9g Fibre 2.1g

Method

  1. Put the apple in a bowl and toss with the lemon juice and 2 tbsp water. Set aside.
  2. Dry-fry the lardons in a large frying pan for 3-4 minutes, until golden. Drain on kitchen paper. Wipe the pan to remove the excess oil.
  3. To make the croutons, put the bread in a bowl and toss with the oil, Parmesan and lemon zest; season well. Fry, over a low heat, for 1-2 minutes, until golden. Set aside.
  4. To make the dressing, put the mustard, honey, apple, lemon zest and juice and oil in a small jug; whisk to combine.
  5. Arrange the leaves on a platter. Drain the apple and scatter it over the salad along with the bacon and croutons. Toss with the dressing.

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