Crispy ba­con, spinach salad

Pilbara News - - Lifestyle -

Prepa­ra­tion: 15 min­utes Cook­ing: 30 min­utes Serves: 4 In­gre­di­ents

250g rind­less ba­con rash­ers 200g but­ter­nut pump­kin, cubed 2 tbsp olive oil 3 cups loose spinach leaves 1⁄2 cup sun-dried toma­toes, chopped 1⁄2 cup red onion, finely sliced 1⁄2 cup dress­ing of your choice (ranch, French, bal­samic) Shaved parme­san cheese


Pre­heat oven to 200C. Lay ba­con strips onto a greased oven tray. Fold pump­kin and oil to­gether in a bowl and ar­range around ba­con strips. Bake for 30 min­utes or un­til very crispy. Ar­range spinach leaves, sun-dried tomato and onion into serv­ing bowls. Ar­range ba­con and pump­kin over the top. Driz­zle with dress­ing of your choice, prefer­ably a creamy one such as ranch dress­ing or ceasar. Serve with parme­san cheese.

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