Spinach, bacon & white bean salad

Contains pork – recipe is for non-Muslims only
A low-calorie dish with contrasting flavours of salty, crispy bacon and sweet red peppers

  • Prep:5 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 300
  • fat 15g
  • saturates 5g
  • carbs 19g
  • sugars 1g
  • fibre 8g
  • protein 21g
  • salt 2.1g


  • 12 rashers streaky bacon
  • 4 tbsp sherry vinegar
  • 2 x 280g jar roasted red peppers, drained and sliced
  • 2 x 400g cans borlotti beans, drained and rinsed
  • 150g bag baby spinach leaves


  1. Heat a large pan and dry-fry the bacon for about 2 mins each side until crispy. Remove and drain on kitchen paper. Keep the fat from the bacon in the pan, add the vinegar and bubble for a few secs before tipping in the peppers and beans. Season and heat through. Toss together the spinach, beans, peppers and bacon, then drizzle with a dressing of your choice.

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