Spinach Salad

Serves – 4


  • 300g baby spinach leaves
  • 6 rashers bacon
  • 3 hard boiled eggs, cut into quarters
  • 125g baby tomatoes, halved
  • 1 small cucumber, peeled and sliced
  • 1 small red onion, cut into thin wedges
  • Parmesan crisps
  • Dressing
  • 1-2 cloves garlic, crushed
  • 50ml olive oil
  • 25ml lemon juice
  • salt and pepper


  1. Wash and drain the spinach leaves.
  2. Place them in a salad bowl.
  3. Fry the bacon until crispy, then drain and chop.
  4. Add to the spinach with the tomatoes, cucumber and red onion. Toss to mix.
  5. Add the eggs and parmesan crisps.
  6. Pour over the dressing just before serving.
  7. Parmesan crisps. Place mounds of about 45ml of grated Parmesan cheese onto a baking tray lined with non-stick baking paper and bake at 180C for 10-15 minutes until the cheese melts and turns golden brown.
  8. Cool on the tray before removing.
  9. Dressing: combine all the ingredients and mix well.