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Warm spinach, mushroom and bacon salad with cheese toast and balsamic vinegar dressing

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Paul Rankin

From Ready Steady Cook

Method


  1. Preheat the grill to medium.

  2. For the salad, place the spinach into a large bowl, drizzle over the balsamic vinegar and olive oil and stir to coat the leaves.

  3. Heat a frying pan and fry the bacon for 3-4 minutes, until crisp. Add the mushrooms and fry for 3-4 minutes. Add the bacon and mushrooms to the bowl with the spinach and stir well.

  4. For the cheese toast, place the toasted ciabatta slices onto a baking sheet, top with the cheese and grill until the cheese is bubbling and melted.

  5. To serve, place the salad into a serving dish and top with the cheese toast.

Ingredients

For the salad

  • 85g/3oz spinach
  • 1 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 2 rashers smoked streaky bacon, chopped
  • 85g/3oz chestnut mushrooms

For the cheese toast

  • 2 slices ciabatta, toasted
  • 70g/2½oz Port Salut cheese

Shopping List

Warm spinach, mushroom and bacon salad with cheese toast and balsamic vinegar dressing

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

Other

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