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WisconsinSweets
Spinach salad with bacon and cashew nuts
Spinach salad with a chutney of pearl onions, ketchup, curry powder and sugar
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Ingredients
Directions
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Put the silver onions with the moisture in a saucepan.
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Add the ketchup, caster sugar and curry powder and bring to the boil. Cook in 5 minutes into a chutney and remove from the heat.
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In the meantime, heat the oil in a non-stick frying pan and bake the bacon in 5 minutes until crispy.
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Remove from the pan and drain on kitchen paper. Fry the eggs in the remaining shortening.
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Divide the spinach over a generous bowl per person. Saute the cucumber lengthwise in long slices and spread over the bowls.
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Crumble the bacon over the bowls and scoop the chutney on the salad.
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Place a fried egg on each salad and sprinkle with the cashew nuts. Serve with the baguette.
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Nutrition
625Calories
Sodium0% DV1.520mg
Fat37% DV24g
Protein64% DV32g
Carbs22% DV67g
Fiber28% DV7g
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