Ensalada de espinacas con tocino y vinagreta

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Ensalada de espinacas con tocino y vinagreta. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Ensalada de espinacas con tocino y vinagreta is one of the most popular of current trending foods in the world. It's appreciated by millions every day. It's simple, it is fast, it tastes delicious. They are nice and they look wonderful. Ensalada de espinacas con tocino y vinagreta is something which I've loved my whole life.
Many things affect the quality of taste from Ensalada de espinacas con tocino y vinagreta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ensalada de espinacas con tocino y vinagreta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Ensalada de espinacas con tocino y vinagreta is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Ensalada de espinacas con tocino y vinagreta estimated approx 30min.
To begin with this recipe, we must prepare a few ingredients. You can have Ensalada de espinacas con tocino y vinagreta using 10 ingredients and 10 steps. Here is how you can achieve it.
#espinacas
Ingredients and spices that need to be Make ready to make Ensalada de espinacas con tocino y vinagreta:
- 1 bolsa espinaca baby
- 12 rebanas de tocino
- 1 lata elote dorado
- 250 gr champiñones
- Para la vinagreta:
- 1/4 de taza de aceite de oliva
- 4 cdas vino blanco
- 1 cda mostaza
- 1 cdita miel de abeja
- Sal y pimienta
Instructions to make to make Ensalada de espinacas con tocino y vinagreta
- Lavar y desinfectar las espinacas.

- Picar el tocino finamente y freír hasta dorar. Escurrir y quitar exceso de aceite.


- Escurrir los elotes.

- Limpiar los champiñones y filetearlos.

- Para la vinagreta mezclar con un batidor globo el vinagre, mostaza, miel de abeja, sal y pimienta. Verificar punto de sal.
- Verter el aceite al hilo, sin dejar de batir para que resulte una vinagreta homogénea.

- Poner las hojas de espinaca en una ensaladera.
- Agregar los granos de elote y mezclar.
- Espolvorear con el tocino crujiente.

- Verter la vinagreta al momento de servirla.

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