Ingredients
- 750g chat potatoes, halved
- 1 eschalot, finely chopped
- 1 garlic clove, crushed
- 1 tablespoon white wine vinegar
- 21/2 tablespoons extra virgin olive oil
- 2 bacon rashers, trimmed, roughly chopped
- 12 button mushrooms, halved
- 4 cups (120g) baby spinach leaves
- 1 tablespoon chopped chives
Method
- Step 1Cook the potatoes in a large saucepan of boiling salted water for 10-12 minutes until just tender. Drain.
- Step 2Meanwhile, whisk together the eschalot, garlic, vinegar and 1 tablespoon of oil in a large bowl. Add the warm potatoes, toss to coat, then set aside to absorb while you cook the bacon and mushrooms.
- Step 3Heat a non-stick frypan over medium-high heat. Add the bacon and dry-fry for 2 minutes or until crisp. Remove and add to the salad bowl.
- Step 4Add the remaining olive oil to the pan and cook the mushrooms, stirring, for 3-4 minutes until golden brown. Season well, then add to the salad bowl with the remaining ingredients. Toss to combine, then serve warm.
- Low carb
- Low sugar
- Lower gi
Nutrition
2671 kj
Energy
56g
Fat Total
10g
Saturated Fat
4g
Fibre
10g
Protein
16mg
Cholesterol
323.18mg
Sodium
2g
Carbs (sugar)
24g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste.com.au
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