Rainbow Salad Recipe
Ingredients
| Bacon rashers | 4 | |
| 1 bunch English spinach, leaves shredded | ||
| Carrots | 2 , cut into thin strips | |
| Yellow pepper | 1 To taste, cut into thin strips | |
| Pepper red | 1 To taste, cut into thin strips | |
| Mange-tout | 125 Gram, cut into thin strips | |
| 185 g / 6 oz feta cheese, crumbled | ||
| 125 g / 4 oz walnuts, chopped | ||
| CHIVES DRESSING | ||
| Snipped chives | 1 Tablespoon | |
| 1/2 cup / 125 mL / 4 fl oz mayonnaise | ||
| 2 tablespoons tarragon vinegar | ||
| black pepper | 1 | |
Directions
1. Cook bacon under a preheated hot grill for 5 minutes or until very crisp. Drain on absorbent kitchen paper and when cool break into bite-sized pieces.
2. Place spinach, carrots, yellow pepper, red pepper, snow peas (mangetout) and bacon in a salad bowl and toss to combine. Scatter with feta cheese and walnuts.
3. To make dressing, place chives, mayonnaise, vinegar and black pepper to taste in a bowl and whisk to combine. Drizzle dressing over salad and serve immediately.
2. Place spinach, carrots, yellow pepper, red pepper, snow peas (mangetout) and bacon in a salad bowl and toss to combine. Scatter with feta cheese and walnuts.
3. To make dressing, place chives, mayonnaise, vinegar and black pepper to taste in a bowl and whisk to combine. Drizzle dressing over salad and serve immediately.
Chef
