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Warm bacon and mushroom salad

Ingredients 11
Servings 4


  • mixed salad leaves
  • 1
    bunch spring onions, chopped diagonally
  • olive oil for frying
  • 15
    light mustard seeds
  • 12
    rashers rindless back bacon, chopped
  • 200
    fresh button mushrooms, thickly sliced
  • 45
    white wine
  • pinch sugar
  • salt and milled pepper
  • toasted sunflower seeds
  • vinaigrette dressing


Arrange salad leaves and onions on individual plates. Heat oil and add mustard seeds. When seeds begin to pop, add bacon pieces. Fry until crisp. Remove from pan, drain on kitchen paper and keep warm. Sauté mushrooms over high heat for about 5 minutes. Add wine and seasoning. Cook until most of liquid has evaporated. Add bacon, toss to mix well and spoon over salad. Sprinkle with sunflower seeds and drizzle with vinaigrette. Serve with crusty white bread. TOTAL KILOJOULE COUNT: 3 685 kJ (880 Cal). A portion: 920 kJ (220 Cal).

Read more on: pork  |  shallow-fry

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