Spinach & Bacon Salad with Pink Lady® Apples

Cooking

NA

serves

4 - 6

By Heleen Meyer

METHOD:

Arrange salad ingredients on a platter or individual plates. Sprinkle with herbs and toss through. Serve with a generous drizzle of balsamic vinegar and olive oil and season to taste, if preferred.

Chef's Tip

1. Place bacon on a baking tray and roast in an oven at 200 °C for 10-15 minutes or until golden brown and crispy.

2. Avocado will be delicious in this salad.

3. Mozzarella is also a good choice for this salad.

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INGREDIENTS

1-2 medium Pink Lady® Apples, cut into thin wedges

125 g bacon, pan-fried and torn into pieces (see tip)

1 x 410 g tin cannellini beans, drained

3 spring onions, thinly sliced

200 g ricotta or feta cheese, crumbled

3-4 large handfuls of baby spinach leaves

15 ml (1 tbsp) each of fresh Italian parsley and origanum, coarsely chopped

Balsamic vinegar and olive oil to serve

Salt and pepper to taste, if preferred

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