2 Serves
25 Mins
Place the bacon in a frying pan over medium heat and cook until crispy, then remove and drain on paper towels before chopping into bite-sized pieces.
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Vitamin E
5 mg / 15 mgVitamin K
585 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
253 µg / 400 µgCalcium
302 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
122 mg / 420 mgPhosphorus
225 mg / 1,250 mgPotassium
1225 mg / 4,700 mgSodium
631 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
11 g / 28 gSugar
55 g / 50 gSaturated Fat
7 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
58 gAlcohol
0 g
Wash and dry the baby spinach, then divide it between two serving bowls.
Thinly slice the onion and apple using a chef's knife, then arrange them over the spinach beds.
Top the salads with the cooked bacon pieces and crumbled blue cheese.
Drizzle the salads with olive oil and balsamic vinegar, then finish with a sprinkle of freshly ground black pepper.
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