Skip to content
Spinach and bacon salad with parmesan croutons recipe

Spinach and bacon salad with parmesan croutons recipe

0 ratings

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


  • 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

  • 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


  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.

See more Summer salad recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.