Spinach Salad with Bacon and Yogurt

Name: Spinach Salad with Bacon and Yogurt
Yield: Serves Four
Ingredients: 2 tablespoons oil (preferably olive); 2 tablespoons oil (preferably olive); ½ tablespoon vinegar or lemon juice; ½ tablespoon vinegar or lemon juice; 450 g/1 lb fresh young spinach leaves, with stalks removed; 4 rashers streaky bacon, with rind removed; 2 tablespoons double cream; 2 tablespoons plain yogurt; salt and freshly ground black pepper; 1 teaspoon French mustard; 1 clove garlic, crushed; 1 teaspoon sugar; salt and freshly ground black pepper

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

4 rashers streaky bacon, with rind removed
450 g/1 lb fresh young spinach leaves

Gluten-free

Method

Grill the bacon until really crisp. Chop it and allow to cool on absorbent kitchen paper so that it is not greasy. Wash the spinach leaves and dry them thoroughly.

Mix all the ingredients for the dressing together, shaking well in a screw-top jar, or putting them together in an electric blender. Pour the dressing all over the spinach and mix well. Tip into a salad bowl and scatter over