Peppery Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Fennel, 1 bulb Bacon, Back, Lean (UK), 80 g Spinach, fresh, 100 grams Watercress, 1 cup, chopped rocket, 75 gram(s) Peppers, sweet, red, fresh, 2 small Red Ripe Tomatoes, 2 medium whole (2-3/5" dia)Olive Oil, 2 tbsp (remove)balsamic vinegar, 1 tablespoonPepper, black, 1 tbsp Cheddar Cheese, 40 grams
Wash and dry leaves, add to a large bowl with the tomatoes (sliced) and cheese (grated)
Chop the bacon and fry with no oil until just cooked, add the fennel (sliced) and the peppers (sliced) Stir until the fennel is just cooked. Tip onto the salad and toss again.
Add the oil to the pan with the balsamic vinegar and black pepper, deglaze the pan for 30 seconds and then add the dressing to the salad and toss again.
Serve
Number of Servings: 2
Recipe submitted by SparkPeople user MINUS-EIGHTY.
Chop the bacon and fry with no oil until just cooked, add the fennel (sliced) and the peppers (sliced) Stir until the fennel is just cooked. Tip onto the salad and toss again.
Add the oil to the pan with the balsamic vinegar and black pepper, deglaze the pan for 30 seconds and then add the dressing to the salad and toss again.
Serve
Number of Servings: 2
Recipe submitted by SparkPeople user MINUS-EIGHTY.
Nutritional Info Amount Per Serving
- Calories: 383.3
- Total Fat: 26.3 g
- Cholesterol: 21.0 mg
- Sodium: 648.0 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 9.2 g
- Protein: 21.3 g
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