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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

Put the apple in a bowl and toss with the lemon juice and 2 tbsp water. Set aside.
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.
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.
To make the dressing, put the mustard, honey, apple, lemon zest and juice and oil in a small jug; whisk to combine.
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.

See more Summer salad recipes