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Spinach, Bacon and White Bean Salad
This quick spinach and white bean salad pairs crispy smoked bacon with tender borlotti beans and sweet roasted red peppers. The warm bacon fat and sherry vinegar create a rich base that coats the ingredients perfectly. It comes together in just 20 minutes for a fast weeknight dinner or a hearty lunch. Serve it with a sweet honey-based dressing to balance the salty crunch of the bacon.
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 two minutes per side. Transfer the cooked bacon to a paper towel to drain.
- 2Leave the rendered bacon fat in the pan and pour in the sherry vinegar. Let it bubble briefly, 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. Transfer the salad to a serving platter and finish with your preferred dressing.
Nutrition
21g
Protein
15g
Fat
19g
Carbs
1g
Sugar
2.1mg
Sodium
Notes
- Serve with your favorite sweet honey-based dressing to balance the salty bacon.