Wednesday, June 4, 2008

Spinach and Bacon Salad

Spinach and Bacon Salad
serves 4

1 slice white bread, crusts removed
1 tablespoon low-fat spread
3 rashers rindless streaky back bacon, diced
175g/6oz spinach leaves, torn into pieces
1 small onion, thinly sliced and separated into rings
1 tablespoon olive oil
2 teaspoons red wine vinegar
1 teaspoon Worcestershire sauce freshly ground black pepper

• Spread the bread with the low-fat spread on both sides, and cut into small dice.
• Sauté the bread cubes in a frying pan until golden. Remove from the pan, and drain on kitchen paper.
• Wipe out the pan, add the bacon and fry until crisp. Remove from the pan. Drain on kitchen paper.
• Put the spinach in a salad bowl with the onion. Whisk together the oil, vinegar, Worcestershire sauce and some pepper.
• Drizzle the dressing over the salad, and top with the croûtons.

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