This low-calorie main course salad is gluten-free and tastes incredible with contrasting flavours of salty, crispy bacon and sweet, roasted red capsicum.
12 rashers streaky bacon
4 tbsp Sherry vinegar
2 x 280 g jar canned roasted red capsicums, drained and sliced
2 × 400 g cans borlotti beans, drained and rinsed
150 g bag baby spinach leaves
- Heat a large pan and dry-fry the bacon for about 2 mins each side until crispy. Remove and drain on kitchen paper. Keep the fat from the bacon in the pan, add the vinegar and bubble for a few secs before tipping in the capsicums and beans. Season and heat through. Toss together the spinach, beans, capsicums and bacon, then drizzle with a dressing of your choice.