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Baby spinach salad

Name: Baby spinach salad
Prep time: 32 min
Cook time: 10 min
Total time: 42 min
Yield: 4 people
Cuisine: French
Ingredients: 1 spring onion (scallion); 400 g fresh spinach; 1 slice bread; 1 tablespoon olive oil; 100 g small pieces of bacon; 2 hard-boiled eggs; parsley; 5 tablespoons french dressing (vinaigrette)

It might not be obvious, but spinach can be eaten raw, as in this salad, where the leaves are shredded and mixed with croutons, lardons (bacon bits) and hard-boiled eggs.

100 K 3.9/5 (15 reviews)

45 min.

Easy

2.75 €

4 people

8 Ingredients

Last modified on: June 12^th 2019

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For 4 people, you will need:

1 1 spring onion (scallion)
2 400 g fresh spinach
3 1 slice bread
4 1 tablespoon olive oil
5 100 g small pieces of bacon
6 2 hard-boiled eggs
7 parsley
8 5 tablespoons french dressing (vinaigrette)
Total weight: 865 grams

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

Metric

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Times for this recipe

Preparation: 35 min.

Cooking: 10 min.

All in all: 45 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 5 min.

Peel, rinse and slice 1 spring onion (scallion).

Set aside.

Stage 2 - 15 min.

Prepare 400 g fresh spinach, but do not cook.

Stage 3 - 5 min.

Shred the spinach.

Set aside.

Stage 4 - 2 min.

Cut 1 slice bread into small cubes.

Set aside.

Stage 5 - 5 min.

Pour 1 tablespoon olive oil into a small frying pan on high heat. When good and hot, add 100 g small pieces of bacon.

Fry until lightly browned, stirring frequently, then transfer to a plate, leaving the fat in the pan. Put the pan back on the heat.

Stage 6 - 5 min.

Put the bread cubes into the pan and fry in the bacon fat until golden brown.

Set aside.

Stage 7 - 2 min.

Slice 2 hard-boiled eggs.

Stage 8 - 3 min.

Put the spinach, croutons, lardons and eggs into a salad bowl.

Add the parsley and 5 tablespoons french dressing (vinaigrette). Mix well and your baby spinach salad is ready.

Remarks

It is best to use very tender spinach leaves, are ideally the very young "baby" leaves, or at least the smallest ones.

Keeping: Should be eaten the day it is made.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	100 RDI=40 %	600 RDI=60 %	170 RDI=30 %	1,730 RDI=90 %	7,250 RDI: 90 %
Per 100 g	10 RDI=5 %	70 RDI=7 %	20 RDI=3 %	200 RDI=10 %	840 RDI: 10 %
Per person	30 RDI=10 %	150 RDI=10 %	40 RDI=6 %	430 RDI=20 %	1,810 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, egg, Sulfites, Mustard

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