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Ingredients

• 4 cups baby English spinach leaves, about 200 g
• 1 yellow capsicum, seeded and cut into small dice
• 1 small red onion, halved and thinly sliced
• 1 tablespoon vegetable oil
• 4 bacon rashers, rind removed, cut into thin strips
• 350 g button mushrooms, thinly sliced
• 2 × 400 g tins cannellini beans, drained and rinsed
• ½ cup vegetable or tomato juice
• 1½ tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• salt and freshly ground black pepper

Description

Thissalad Tastes As Good As It Looks, With Its Delicious Combination Of Tender Babyspinach Leaves, Lightly Fried Mushrooms And Crunchy Bacon Bits.

All Recipes Australia