Cooking-ez.com

1,045 easy and fully explained recipes, with 12,694 photos and 77 videos

Baby spinach salad

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.

3,9433.3/5 for 4 ratings

Last modified on: June 12^th 2019

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 those ingredients for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
32 min.	10 min.	42 min.

Keeping: Should be eaten the day it is made.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,566 Kcal or 6,557 Kj	30 gr	57 gr	136 gr
78 %	11 %	5 %	21 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
181 Kcal or 758 Kj	3 gr	7 gr	16 gr
9 %	1 %	1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
391 Kcal or 1,637 Kj	7 gr	14 gr	34 gr
20 %	3 %	1 %	5 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 4 people : 2.74 €
Per person : 0.69 €

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)

	Fresh spinach: You can check-out other recipes which use it, like for example: Late Winter Soup with Fresh Spinach, Salmon and spinach quiche, How to prepare spinach, Fresh spinach with cream, Koulibiak in pie dish, ... All
	Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Oven omelette, Fougasse with bacon and Comté, Deep leek and potato quiche, African style chicken, Fillet of pollack cooked in two stages, ... All
	French dressing (vinaigrette): You can get more informations, or check-out other recipes which use it, for example: Warm autumn salad, Paimpol salad, Cervelas salad, Endive and cheese salad with croutons, Mixed salad stack, ... All
	Hard-boiled egg: You can get more informations, or check-out other recipes which use it, for example: Mixed salad stack, Gratin slices with spinach, Salade Niçoise, Layered Leek and Egg Gratin , Caesar salad, ... All

Other recipes you may also like

Pâté de campagne

Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
108,416 24/5 for 1 ratings 7 hours 54 min.

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
269,272 303.8/5 for 37 ratings 36 min.

Natural leaven

Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
207,465 284.1/5 for 31 ratings 7 days 15 min.

Scandinavian cocktail

A very refreshing starter, containing prawns and smoked fish.
74,9635/5 for 1 ratings 54 min.

Scallops with green asparagus tips and parmesan

In this recipe scallops are fried quickly, then cooked aaparagus tips are added with a sprinkling of parmesan to serve.
63,2034.1/5 for 16 ratings 38 min.

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.