Ensalada de espinacas con champiñones y bacon
20 minutos Presupuesto Carne Receta 1. Precalienta el horno a 200 °C. Coloca las lonchas de beicon sobre papel vegetal en una bandeja de horno con bordes.
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Cooking tools:
- Kitchen scale
- Oven
- Baking sheet
- Parchment paper
- Paper towel
- Plate
- Skillet
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
- Tongs
Ingredients
- 500 g de espinacas frescas
- 200 g de setas shiitake laminadas
- 4 lonchas de beicon
- 40 g de cebolla morada a taquitos
- 35 g de queso de cabra a las finas hierbas desmenuzado
- 2 cucharadas de aceite de oliva para freír
- 50 ml de aceite de oliva virgen extra
- 2 cucharadas de vinagre balsámico
- 1/2 cucharadita de ajo en polvo
- 1/4 de cucharadita de sal
- 1/4 de cucharadita de pimienta
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