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Warm Spinach, Bacon and White Bean Salad
Twelve rashers of smoked streaky bacon render in a wide pan until crisp, then four tablespoons of sherry vinegar deglaze the fat, forming a pan dressing in under a minute. Drained borlotti beans and sliced roasted red peppers go in to warm through, then the whole pan tips over 150g of baby spinach. The heat from the beans gently collapses the leaves without fully cooking them. Four servings in 20 minutes — a proper midweek dinner that uses only five ingredients.
Equipment
- Skillet
- Stovetop
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.
Recipe Details
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