Ensalada de espinacas con tocino y vinagreta 🤌🏼👨🏽🍳

Hey everyone, it's Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Ensalada de espinacas con tocino y vinagreta 🤌🏼👨🏽🍳. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Ensalada de espinacas con tocino y vinagreta 🤌🏼👨🏽🍳 is one of the most popular of recent trending meals in the world. It's easy, it's quick, it tastes yummy. It is appreciated by millions every day. They're fine and they look fantastic. Ensalada de espinacas con tocino y vinagreta 🤌🏼👨🏽🍳 is something that I have 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 1 ración. 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 1 hora.
To get started with this recipe, we have to first prepare a few ingredients. You can have Ensalada de espinacas con tocino y vinagreta 🤌🏼👨🏽🍳 using 10 ingredients and 8 steps. Here is how you can achieve that.
#espinacas
Ingredients and spices that need to be Take to make Ensalada de espinacas con tocino y vinagreta 🤌🏼👨🏽🍳:
- Ensalada
- 1 manojo espinacas
- 12 rebanadas tocino
- Una lata de elotes dorados
- 2 champiñones
- Vinagreta
- 1/4 de taza de aceite de oliva
- 4 Cdas. vinagre blanco
- 1 cucharada mostaza
- 1 cdita. miel de abeja
Instructions to make to make Ensalada de espinacas con tocino y vinagreta 🤌🏼👨🏽🍳
- Primero se desinfecta la espinaca para después cortarla en chifonade


- Se pica el tocino en trozos pequeños


- El maíz se retira de la lata y se deja escurrir el líquido del maíz que tenía en la lata

- El tocino se fríe en un sartén hasta que quede dorado, para después poner en tocino sobre un plato con papel absorbente


- Los champiñones se filetean

- En un recipiente se junta y se mezcla la espinaca, el elote, el tocino y los champiñones

- Mezclar con un batidor de globo la mostaza, la miel, el aceite de oliva y el vinagre en un recipiente.


- Para terminar se le añade la vinagreta en la ensalada al momento de servir


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