Photo: Anna Pelzer
Spring leaf salad
8 ingredients
Serves 4
openrecipes
Young, tender spinach was made for full-of-flavour salads such as this
Estimated Nutrition (whole recipe, rough)
432
Calories
20g
Protein
28g
Fat
29g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Blue Cheese | 1 oz (28g) | 100 |
| Bacon | 1 slice cooked (8g) | 43 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Clove | 1 tsp ground (2g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 225g pancetta , cut into small cubes or lardons, or bacon bits
- 250g pack mixed fresh chestnut mushrooms , thickly sliced
- 1 large garlic clove , finely chopped
- 50ml red wine vinegar
- 150ml extra-virgin olive oil
- 440g can chickpeas , drained and rinsed
- 350g bag fresh young spinach leaves, washed and dried if necessary
- 225g blue cheese , crumbled (roquefort is good)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes