Ensalada de espinacas con tocino mixta

Hello everybody, hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, Ensalada de espinacas con tocino mixta. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Ensalada de espinacas con tocino mixta is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It's enjoyed by millions daily. Ensalada de espinacas con tocino mixta is something which I have loved my whole life. They are nice and they look fantastic.

Many things affect the quality of taste from Ensalada de espinacas con tocino mixta, 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 mixta 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 mixta 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 mixta estimated approx 30 min.

To get started with this recipe, we must first prepare a few components. You can cook Ensalada de espinacas con tocino mixta using 11 ingredients and 11 steps. Here is how you cook that.

Esta receta es muy buena para aquellas personas que cuidan su alimentación #espinacas.

Ingredients and spices that need to be Take to make Ensalada de espinacas con tocino mixta:

1. I bolsa espinaca baby
2. 12 reb tocino
3. 1 lata elote dorado
4. 250 g champiñones
5. Para la vinagreta
6. 1/4 tza aceite de oliva
7. 4 cdas vinagre vino blanco
8. 1 cda mostaza
9. 1 cdita miel de abeja
10. Sal
11. Pimienta

Steps to make to make Ensalada de espinacas con tocino mixta

1. Lavar y desinfectar las espinacas.
2. Picar el tocino finamente y freír hasta dorar. Escurrir y quitar el exceso de aceite.
3. Escurrir los elotes
4. Limpiar los champiñones y filetearlos.
5. Cocinar los champiñones.
6. Para la vinagreta comenzamos por mezclar con un batidor globo el vinagre, la mostaza, la miel de abeja, la sal y la pimienta para después ratificar de sal.
7. Verter el aceite en forma de hilo sin dejar de batir para que resulte una vinagreta homogénea.
8. Para armar la ensalada ponemos las hojas de espinaca en una ensaladera.
9. Agregamos los granos de elote y mezclamos.
10. Espolvoreados con el tocino crujiente y agregamos los champiñones.
11. Vertemos la vinagreta a la hora de servirla

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