Hot Spring Salad
Ingredients
- 1 1/2 lb fresh spinach
- 4 slices bread crusts removed, cut into cubes
- 2 oz butter or 1/2 oz butter and 2 tablespoons oil
- 8 rashers rindless streaky bacon diced
- 4 oz button mushrooms whole
- 3 tablespoons oil
- 2 cloves garlic crushed
- 1 tablespoon wine vinegar
- 1 teaspoon mustard powder
- salt and pepper
Instructions
- Wash and shred the spinach. Place in a large salad bowl. Fry the bread cubes in the butter, or butter and oil mixture, until golden. Remove, drain on absorbent kitchen paper, then sprinkle the cubes over the spinach.
- Fry the bacon in any remaining fat until really crispy. Add the mush rooms and continue cooking for a few minutes. Mix the remaining ingredients together and pour over the mushrooms and bacon.
- Bring the mixture quickly to the boil, pour over the spinach and toss gently. Serve at once.
Cook's Tip
- Prepare flavoured vinegars for use in salads. Put herb sprigs- tarragon, thyme, basil, rosemary- into bottles of white wine vinegar and leave for 1 month before use.
Calories: 504 kcal
Carbohydrates: 22 g
Protein: 15 g
Fat: 41g
Saturated Fat: 14 g
Trans Fat: 1 g
Cholesterol: 60 mg
Sodium: 674 mg
Potassium: 1192 mg
Fiber: 5 g
Sugar: 3 g
Vitamin A: 16321 IU
Vitamin C: 49 mg
Calcium: 218 mg
Iron: 6 mg