About this recipe:Strawberries and spinach are delicious in spring, and tossed with other fresh ingredients, real bacon, and hard boiled eggs, they make a wonderful salad. A sweet, tangy oil and vinegar dressing tops it off!
4 rashers bacon
150g fresh spinach, rinsed and torn
50g sliced fresh mushrooms
150g sliced fresh strawberries
1/2 cup thinly sliced onion
1 kiwi fruit, sliced
1/2 orange, peeled and segmented
4 tbsp ketchup
4 tbsp water
4 tbsp olive oil
4 tbsp brown sugar
2 tbsp cider vinegar
1/2 tsp spicy mustard
salt and pepper to taste
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Method Prep:10min › Cook:20min › Ready in:30min
Place the eggs in a saucepan with enough cold water to cover. Bring to the boil and immediately remove from heat. Cover, and let eggs stand in hot water for 12 to 15 minutes. Remove from hot water and cool. Peel, chop, and set aside.
Cook the bacon in a frying pan over medium high heat until evenly brown. Drain, dice and set aside.
In a large bowl, toss together the eggs, bacon, spinach, mushrooms, strawberries, onion, kiwi and orange.
In a separate bowl, mix the ketchup, water, olive oil, brown sugar, cider vinegar and mustard. Season with salt and pepper. Pour over the salad mixture, and top the salad with croutons.