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🍽️ Crispy Spinach and Bacon Salad with Tomatoes and Physalis

464 kcal · 30 min · 4 servings

Ingredients

• bacon strips 125 g
• pumpernickel 2 slices
• cherry tomatoes 500 g
• physalis 100 g
• olive oil 4 tbsp
• honey 2 tbsp
• salt pinch
• salad cucumbers 1 pc
• organic limes 1 pc
• pepper, black ground pinch
• leaf spinach 400 g
• sugar pinch

Instructions

1. 1. Heat a medium-sized pan over medium heat.
2. 2. Place the bacon strips in the pan and fry them for about 5 minutes until crispy.
3. 3. Cut the pumpernickel into small cubes.
4. 4. Add the pumpernickel cubes to the pan with the bacon for approx. 2 minutes.
5. 5. Remove the bacon and bread from the pan.
6. 6. Place them on kitchen paper to drain the fat.
7. 7. Set the pan aside, but do not clean it.
8. 8. Wash the tomatoes thoroughly.
9. 9. Cut the tomatoes in half.
10. 10. Separate the green leaves from the physalis fruits.
11. 11. Wash the physalis fruits.
12. 12. Cut the physalis fruits in half as well.
13. 13. Add 1 tablespoon of olive oil to the still uncleaned pan.
14. 14. Heat the oil over medium heat.
15. 15. Add the halved tomatoes and physalis fruits to the pan.
16. 16. Add 1 tablespoon of honey.
17. 17. Season with a little salt.
18. 18. Simmer the vegetables for approx. 7 minutes.
19. 19. Wash the cucumber in the meantime.
20. 20. Cut off the ends of the cucumber.
21. 21. Cut the cucumber lengthwise into two halves.
22. 22. Slice the cucumber halves diagonally into thin slices.
23. 23. Cut the lime in half.
24. 24. Squeeze the juice from the lime.
25. 25. Take a large bowl.
26. 26. Pour the lime juice into the bowl.
27. 27. Add 1 tablespoon of honey to the bowl.
28. 28. Add 3 tablespoons of olive oil to the bowl.
29. 29. Season with salt and pepper.
30. 30. Mix the dressing ingredients well.
31. 31. Wash the spinach.
32. 32. Spin the spinach dry.
33. 33. Add the dry spinach to the bowl with the dressing.
34. 34. Add the cucumber slices to the bowl.
35. 35. Toss the salad well with the dressing.
36. 36. Season the salad with salt, pepper, and a pinch of sugar.
37. 37. Season the stewed tomatoes with salt and pepper.
38. 38. Plate the spinach salad.
39. 39. Place the tomatoes and physalis fruits on the salad.
40. 40. Sprinkle the crispy bacon over the salad.
41. 41. Sprinkle the pumpernickel cubes over the salad.
42. 42. Serve the salad immediately.

Nutrition per serving

• kcal: 464
• Protein: 15 g · Fett/Fat: 37 g · Carbs: 27 g