Spinach and bacon salad with parmesan croutons recipe
Give your summertime salads punchy flavour and extra bite with cheesy Parmesan croutons and a sweet honey, apple and lemon dressing. The perfect addition to an alfresco spread!
See method- Serves 6
- 24 mins to prepare and 6 mins to cook
- 248 calories / serving
Ingredients
- 1/2 red apple, cut into batons
- ½ lemon, juiced
- 1 x 200g pack smoked bacon lardons
- 1 Little Gem lettuce, leaves separated
- 50g baby spinach
- 60g (2 1/2oz) lamb's lettuce
For the croutons
- 2 slices seeded bread, cut into small cubes
- 2 tbsp olive oil
- 1 tbsp Parmesan, grated
- ½ lemon, zested
For the dressing
- 1 tsp Dijon mustard
- 1 tsp honey
- ½ red apple, cored and grated
- ½ lemon, zested and juiced
- 4 tbsp extra virgin olive oil
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Shop ingredientsEach serving contains
- Energy
- 1030kJ 248.0kcal
- Fat
- 20g
- Saturates
- 5g
- Salt
- 0.9g
- Sugars
- 4g
of the Reference intake
Carbohydrate 9.5gProtein 8.9gFibre 2.1g
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- Put the apple in a bowl and toss with the lemon juice and 2 tbsp water. Set aside.
- Dry-fry the lardons in a large frying pan for 3-4 minutes, until golden. Drain on kitchen paper. Wipe the pan to remove the excess oil.
- To make the croutons, put the bread in a bowl and toss with the oil, Parmesan and lemon zest; season well. Fry, over a low heat, for 1-2 minutes, until golden. Set aside.
- To make the dressing, put the mustard, honey, apple, lemon zest and juice and oil in a small jug; whisk to combine.
- Arrange the leaves on a platter. Drain the apple and scatter it over the salad along with the bacon and croutons. Toss with the dressing.
- See more Summer salad recipes
