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Spinach salad with bacon and cashew nuts
 
 
4 ServingsPTM15 min

Spinach salad with bacon and cashew nuts


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

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Directions

  1. Put the silver onions with the moisture in a saucepan.
  2. 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.
  3. In the meantime, heat the oil in a non-stick frying pan and bake the bacon in 5 minutes until crispy.
  4. Remove from the pan and drain on kitchen paper. Fry the eggs in the remaining shortening.
  5. Divide the spinach over a generous bowl per person. Saute the cucumber lengthwise in long slices and spread over the bowls.
  6. Crumble the bacon over the bowls and scoop the chutney on the salad.
  7. Place a fried egg on each salad and sprinkle with the cashew nuts. Serve with the baguette.


Nutrition

625Calories
Sodium0% DV1.520mg
Fat37% DV24g
Protein64% DV32g
Carbs22% DV67g
Fiber28% DV7g

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