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Rainbow Salad

Barbecue.Master's picture
Ingredients
  Bacon rashers 4
  Spinach 1 Bunch (100 gm), leaves shredded (English Type)
  Carrots 2 , cut into thin strips
  Yellow pepper 1 , cut into thin strips
  Red pepper 1 , cut into thin strips
  Snow peas 4 Ounce, cut into thin strips (125 Grams, Mangetout)
  Feta cheese 6 Ounce, crumbled (185 Grams)
  Walnuts 4 Ounce, chopped (125 Grams)
For chive dressing
  Snipped fresh chives 1 Tablespoon
  Mayonnaise 4 Fluid Ounce (1/2 Cup Or 125 Milliliter)
  Tarragon vinegar 2 Tablespoon
  Freshly ground black pepper To Taste
Directions

1. Cook bacon under a preheated hot grill for 5 minutes or until very crisp. Drain on absorbent kitchen paper and when cool break into bite-sized pieces.
2. Place spinach, carrots, yellow pepper, red pepper, snow peas (mangetout) and bacon in a salad bowl and toss to combine. Scatter with feta cheese and walnuts.
3. To make dressing, place chives, mayonnaise, vinegar and black pepper to taste in a bowl and whisk to combine. Drizzle dressing over salad and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Al Forno
Dish: 
Salad
Ingredient: 
Bacon
Interest: 
Healthy
Preparation Time: 
5 Minutes
Servings: 
1

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4.10278
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2431 Calories from Fat 1910

% Daily Value*

Total Fat 218 g335.9%

Saturated Fat 46.3 g231.3%

Trans Fat 0 g

Cholesterol 235.9 mg78.6%

Sodium 2627.2 mg109.5%

Total Carbohydrates 65 g21.5%

Dietary Fiber 20.6 g82.4%

Sugars 27.2 g

Protein 68 g135.1%

Vitamin A 731.9% Vitamin C 845.1%

Calcium 118% Iron 63.9%

*Based on a 2000 Calorie diet

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Rainbow Salad Recipe