Per serve. 3286 kilojoules, 19g protein, 74g total fat (17g sat fat), 10g carbohydrate (2g sugar), 5g fibre, 1106mg sodium

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Name: Baby spinach & bacon salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 140 grams green beans trimmed; 1/3 cup Olive oil 80ml; 6 rashers rindless streaky bacon finely chopped; 2 each thick slices of white bread crusts removed, cut into cubes; 200 grams button mushrooms sliced; 1 each Avocado halved, sliced; 250 grams baby spinach; 1/3 cup Extra virgin olive oil 80ml; 1 each Garlic cloves small, crushed; 1 tablespoon wholegrain mustard; 1 tablespoon Red wine vinegar

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INGREDIENTS

140 grams green beans ; trimmed
1/3 cup Olive oil ; 80ml
6 rashers rindless streaky bacon ; finely chopped
2 each thick slices of white bread ; crusts removed, cut into cubes
200 grams button mushrooms ; sliced
1 each Avocado ; halved, sliced
250 grams baby spinach
1/3 cup Extra virgin olive oil ; 80ml
1 each Garlic cloves ; small, crushed
1 tablespoon wholegrain mustard
1 tablespoon Red wine vinegar

INSTRUCTIONS

1. To make dressing, whisk all ingredients together with 1 tbsp water and season.

2. Cook beans in a saucepan of boiling water for 2-3mins, until bright green and tender. Drain and refresh under cold water. Drain. Place in a bowl.

3. Heat oil in a large frying pan on medium. Add bacon andcook, stirring, for 3-4mins, until crisp. Using a slotted spoon, add bacon to beans. Add bread to pan andcook for 1-2mins, untilbrowned. Add to bacon and beans.

4. Add mushroom to pan abd cook, stirring, for 2-3mins, until just tender. Add mushroom to bean mixture, along with avocado, spinach and dressing. Toss to combine. Serve.

NOTES

Can add grilled or barbecued chicken pieces.

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Baby spinach & bacon salad

140 grams green beans trimmed
1/3 cup Olive oil 80ml
6 rashers rindless streaky bacon finely chopped
2 each thick slices of white bread crusts removed, cut into cubes
200 grams button mushrooms sliced
1 each Avocado halved, sliced
250 grams baby spinach
1/3 cup Extra virgin olive oil 80ml
1 each Garlic cloves small, crushed
1 tablespoon wholegrain mustard
1 tablespoon Red wine vinegar

1.  To make dressing, whisk all ingredients together with 1 tbsp water and season.

2.  Cook beans in a saucepan of boiling water for 2-3mins, until bright green and tender.  Drain and refresh under cold water.  Drain.  Place in a bowl.

3.  Heat oil in a large frying pan on medium.  Add bacon andcook, stirring, for 3-4mins, until crisp.  Using a slotted spoon, add bacon to beans.  Add bread to pan andcook for 1-2mins, untilbrowned.  Add to bacon and beans.

4.  Add mushroom to pan abd cook, stirring, for 2-3mins, until just tender.  Add mushroom to bean mixture, along with avocado, spinach and dressing.  Toss to combine.  Serve.

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Nutrition

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Serving Size: 1 Serving (271g)
Recipe Makes: 4 Servings

Calories: 502
Calories from Fat: 434 (86%)

Amt Per Serving		% DV

	Total Fat 48.2g	64 %
	Saturated Fat 10.4g	52 %
	Monounsaturated Fat 29g
	Polyunsanturated Fat 5.5g
Cholesterol 28.6mg		9 %
Sodium 429.9mg		15 %
Potassium 921.8mg		24 %
Total Carbohydrate 11.4g		3 %
	Dietary Fiber 6.5g	26 %
	Sugars, other 4.9g
Protein 10g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 502

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