Hot Spring Salad

hot spring salad

Hot Spring Salad

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Servings: 4
Calories: 504
Prep Time 10 minutes
Cook Time 15 minutes


  • 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


  • 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
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