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Emilia

Emilia Molinari

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Recipe of Spinach Salad with Curry Vinaigrette
Recipe

Spinach Salad with Curry Vinaigrette

20 mins
Low
37
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This spinach salad, with mushrooms and French type bacon is very original with the curry vinaigrette.
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Ingredients

6 portions
  • 125 grams bacon
  • 12 cups spinach, washed and dried
  • 12 mushrooms, sliced
  • 1 tablespoon curry
  • 3 tablespoons red vinegar, or lemon
  • 1 tablespoon Dijon mustard
  • 3/4 cups olive oil
  • black pepper

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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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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