This has to be one of my favourite salads – I could honestly eat it several times a week and sometimes I do just that! The salad is full of strong flavours and so it is best served as a starter or light meal (ie. not as a side salad). The optional sweet potato is also great!
Print
Camembert and Bacon Salad
Ingredients
Scale
- 8 rashers bacon
- 2 rounds of camembert, sliced (+- 200g)
- 1 red onion, sliced
- 16 cherry tomatoes, halved
- 8 spring onions, finely chopped (white part only)
- 4 cups baby spinach, sliced
- 2 tbsp cooking oil
For the dressing:
- 4 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1tsp mixed herbs
Optional:
Thinly sliced, fried sweet potato goes extremely well with this dish. Add it to the dish or use it as a substitute for vegetarians.
- Fry the onion in a little oil and then set aside
- Fry the bacon in a little oil and once cooled, cut into strips
- Now combine all the ingredients together and pour the dressing over, tossing well to mix it through.
Instructions
- Fry the onion in a little oil and then set aside
- Fry the bacon in a little oil and once cooled, cut into strips
- Now combine all the ingredients together and pour the dressing over, tossing well to mix it through.
Notes
Thinly sliced, fried sweet potato goes extremely well with this dish. Add it to the dish or use it as a substitute for vegetarians.
