Crispy ba­con, spinach salad

Pilbara News - - Lifestyle -

Prepa­ra­tion: 15 min­utes

Cook­ing: 30 min­utes

Serves: 4


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. Rec­om­mend a creamy one such as ranch dress­ing or Cae­sar. Serve with parme­san cheese.

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