Warm spinach, mushroom and bacon salad

Warm spinach, mushroom and bacon salad


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Thissalad tastes as good as it looks, with its delicious combination of tender babyspinach leaves, lightly fried mushrooms and crunchy bacon bits.

Zoë Harpham

Serves: 4 

  • 4 cups baby English spinach leaves, about 200 g
  • 1 yellow capsicum, seeded and cut into small dice
  • 1 small red onion, halved and thinly sliced
  • 1 tablespoon vegetable oil
  • 4 bacon rashers, rind removed, cut into thin strips
  • 350 g button mushrooms, thinly sliced
  • 2 × 400 g tins cannellini beans, drained and rinsed
  • ½ cup vegetable or tomato juice
  • 1½ tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • salt and freshly ground black pepper

Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Put the spinach, capsicum and red onion in a serving bowl.
  2. Heat the oil in a large frying pan over a moderate heat. Add the bacon and cook for 5 minutes, or until crisp. Lift out with a slotted spoon to drain on paper towels. When cool, add it to the salad bowl.
  3. Add the mushrooms to the pan and cook for 3–4 minutes until lightly coloured. Add the beans and stir-fry with the mushrooms to heat through.
  4. Whisk together the vegetable or tomato juice, vinegar and mustard with salt and freshly ground black pepper to season. Pour into the pan with the bean and mushroom mixture and bring to the boil.
  5. Immediately tip the hot vegetable mixture over the salad in the bowl and toss to combine. Serve warm.

cook's tip

Serve with pita bread or sesame pita bread. To make your own sesame pita bread, brush plain pita with a little oil, sprinkle with sesame seeds and warm under the grill until lightly toasted.

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