Spinach salad with bacon and cashew nuts

Name: spinach salad with bacon and cashew nuts
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Dutch
Ingredients: 320 g silver onion; 4 el Ketchup; 2 el dark brown sugar; 2 tl curry powder; 1 el sunflower oil; 200 g bacon; 4 medium sized egg; 400 g fresh spinach; 1 cucumber; 100 g salted cashew nuts; 1 baguette white

Spinach salad with a chutney of pearl onions, ketchup, curry powder and sugar

Ingredients

Kitchen Stuff

1 paper towel

Directions

Put the silver onions with the moisture in a saucepan.
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.
In the meantime, heat the oil in a non-stick frying pan and bake the bacon in 5 minutes until crispy.
Remove from the pan and drain on kitchen paper. Fry the eggs in the remaining shortening.
Divide the spinach over a generous bowl per person. Saute the cucumber lengthwise in long slices and spread over the bowls.
Crumble the bacon over the bowls and scoop the chutney on the salad.
Place a fried egg on each salad and sprinkle with the cashew nuts. Serve with the baguette.