Wilted Spinach Salad
Crumbled bacon and croutons add a delicious crunch to this spinach salad.
| Servings | Prep Time | Cook Time |
| 4servings | 5minutes | 5minutes |
| Servings | Prep Time |
| 4servings | 5minutes |
| Cook Time |
| 5minutes |
Ingredients
- 250 g baby spinach leaves
- 2 slices rindless, short-cut bacon cooked, crumbled
- 2 slices wholegrain bread trimmed, toasted, cut into small cubes
- Warm Tomato Dressing
- 2 tbsp olive oil
- 1 red onion thinly sliced
- 1/4 cup tomato juice
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 small clove garlic crushed
- 1/4 tsp salt
- pinch Freshly ground black pepper
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Place the spinach in a large salad bowl.
- To make the dressing, heat the oil in a large non-stick frying pan over medium heat. Sauté the onion for 1 minute. Stir in the tomato juice, lemon juice, mustard, garlic, salt and freshly ground black pepper. Heat until just boiling, then remove from the heat.
- Pour the hot dressing over the spinach and toss to coat. Top the salad with the bacon and croutons. Serve warm.
Recipe Notes
Per serving: 170 calories, 7 g protein, 12 g fat (2 g saturated fat), 9 g carbohydrate (3 g sugars), 2 g fibre, 620 mg sodium
