Banting Baby spinach salad
500g baby spinach
125 button mushrooms sliced (or portabello)
2tbsp cider vinegar
2tbsp water
2 tbsp bacons fat (save when cooking the bacon)
1 small/medium carrot grated
Type of dish
Salads
Occasion, extravagance & level of difficulty
Fast cooking
Economical
Simple recipes
Cooking appliance
Induction Hob
Bread, cakes and pastries
Basic recipes
Hearty Food
Flavour
Savoury
30-minute quick meals
Type of ingredient
Meat
Meat: Pork
Vegetables
Temperate range
Cold
PreparationStart by cooking the bacon on a medium heat until crispy and fat has rendered into the pan.
Reserve 2tbsp bacon fat in a little bowl
Remove the bacon
Clean the baby spinach and place in a bowl
Slice the mushrooms into ½ cm slices and add to the spinach
Peel and grate the carrot (try to use as fresh as possible as you are trying to get sweetness out of the carrot)
Place the bacon fat, cider, water and carrots into a small pot and heat gently.
When bacon fat has melted and mixed with the rest, put the warm dressing directly over the spinach and mushrooms
Season and eat immediately
Reserve 2tbsp bacon fat in a little bowl
Remove the bacon
Clean the baby spinach and place in a bowl
Slice the mushrooms into ½ cm slices and add to the spinach
Peel and grate the carrot (try to use as fresh as possible as you are trying to get sweetness out of the carrot)
Place the bacon fat, cider, water and carrots into a small pot and heat gently.
When bacon fat has melted and mixed with the rest, put the warm dressing directly over the spinach and mushrooms
Season and eat immediately