This spinach salad, with mushrooms and French type bacon is very original with the curry vinaigrette.
Reviewed by the Editorial Team of Kiwilimón
Ingredients6 servings
Preparation
Prepare the vinaigrette: in a small bowl mix the vinegar or lemon with the mustard with a balloon whisk.
Slowly add the oil beating constantly until it begins to emulsify, you will notice it with consistency. Put salt and pepper.
In a pan toast the curry over low heat for 30 seconds and add to the vinaigrette that we prepared.
Heat the oven to 400ºF. Put the slices of bacon on a rack on an oven tray and cook until crisp, about 10 or 15 minutes. Remove from the oven and cut into small pieces.
Wash the spinach well and dry it. In the salad bowl combine the spinach, bacon and mushrooms, salt, pepper and put the vinaigrette. serve immediately.
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