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Warm Spinach, Bacon and White Bean Salad
The secret here is using the rendered bacon fat to build a warm, tangy dressing right in the skillet. Crispy smoked bacon meets tender borlotti beans and sweet roasted red peppers over a bed of fresh baby spinach. A splash of sherry vinegar cuts through the richness, creating a balanced, hearty bowl that works just as well for a light dinner as it does for lunch. You'll love how the warm beans slightly wilt the greens.
Ingredients
- 12 rashers smoked streaky bacon
- 4 tbsp sherry vinegar
- 2 × 280g jar roasted red peppers, drained and sliced
- 2 × 400g cans borlotti beans, rinsed and drained
- 150g bag baby spinach leaves
Instructions
- 1Place a large pan over medium heat and cook the bacon until crispy, about 2 minutes per side. Transfer the cooked bacon to a paper towel to drain so it stays crunchy.
- 2Leave the rendered bacon fat in the pan and pour in the sherry vinegar. Let it bubble briefly to mellow the acidity, then stir in the sliced roasted red peppers and drained borlotti beans. Season with salt and pepper, cooking just until warmed through.
- 3Combine the fresh baby spinach, warm bean mixture, and crispy bacon in a large bowl. Toss gently so the warm ingredients slightly wilt the greens, then transfer to a serving platter.
Nutrition
21g
Protein
15g
Fat
19g
Carbs
1g
Sugar
2.1mg
Sodium
Notes
- Dressing: A sweet honey-mustard or simple vinaigrette works beautifully to balance the salty bacon.
- Prep: Rinse and drain the canned beans thoroughly to remove excess starch before adding them to the pan.
- Swap: If you can't find borlotti beans, cannellini or great northern beans are excellent substitutes.