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Spinach, Bacon, and White Bean Salad

Called a ‘main-meal’ salad in a feature article in the June issue of BBC GoodFood Magazine, this delicious entrée is likely to become a mainstay in your repertoire. The recipe comes together in mere minutes, the dish is a good source of fiber, counts as 2 servings of your 5-a-day vegetable requirements, and is low in calories but entirely satisfying — we ask you, what more could one hope for?

Spinach, Bacon and White Bean Salad

For the salad:

6 slices thick bacon, preferably applewood-smoked (12 slices regular)
4 tbs. Sherry vinegar
2 x 8oz. jar roasted red peppers, drained and sliced
2 x 15 oz. can cannellini beans, drained and rinsed
5 oz. bag baby spinach

For the dressing:

2 tbs. maple syrup
6 tbs. olive oil
1 heaped tsp. wholegrain mustard
¼ tsp. salt
Freshly ground black pepper to taste

Cut the bacon into 1” pieces crosswise and cook in a large skillet until crisped. Remove with a slotted spoon and drain on paper towels. Keep the bacon fat in the pan, add the vinegar and bubble for a few seconds before tipping in the peppers and beans. Season with salt and pepper to taste and heat through.

Meanwhile whisk together the dressing ingredients. Mound the spinach on a serving dish, scatter over the bean and pepper mixture, then the bacon, and drizzle with the dressing. Serves 4.

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