A beautiful serving on the dinner table. Easy and colorful with fresh baby spinach, new potatoes, fried turkey bacon, and creamy feta.
Recipe for summer salad
This mega-delicious and colorful summer salad was recently made by my wife, Camilla! Simply beautiful.
Crisp and mild baby spinach, sweet tomatoes, creamy and salty pieces of feta, and the gentle, freshly dug potatoes… It’s quite amazing how simple it can be and yet taste completely like summer.
– and check out a child-friendly version she also made for the little one: Without spinach, tomato, and dressing, but instead added a hard-boiled egg, a bit of cottage cheese, and melon. Delicious, delicious, delicious!
Servings: servings
Summer Salad
A beautiful serving on the dinner table. Easy and colorful with fresh baby spinach, new potatoes, fried turkey bacon, and creamy feta.
Ingredients
- 125 gram Baby Spinach
- 3 pcs. Tomato we used the kind you buy in a bucket
- 0.25 pcs. Cucumber
- 150 gram Feta for example Puck, around 1/3 of a pack
- 500 gram Potato new
- 1 pcs. Beetroot fresh
- 2 slices Parma Ham
- 125 gram Turkey Bacon
- 100 gram Carrots we used snack carrots
- 144 gram Sour Cream
- Chives fresh
- Salt to taste
- Pepper from a grinder – to taste
- Oil neutral taste – for frying
Instructions
- Rinse the new potatoes and optionally scrub them lightly.
- Halve the potatoes.
- Cut the snack carrots into pieces of 3 centimeters in length.
- Fill a pot with water and add a little salt. You can also add some fresh herbs to the water, for example, fresh thyme sprigs. It adds a lovely flavor to the potatoes! Boil the potatoes until tender. When the potatoes are about halfway done, add the carrots to the pot.
- Drain the water from the potatoes and carrots and let them cool.
- Heat a pan over medium-high heat.
- Find a chopping board and a knife and cut the Parma ham into strips 3 centimeters wide.
- Add a little oil to the hot pan.
- Fry the ham strips until crispy and place them on some kitchen paper.
- Cut the turkey bacon into strips 1 centimeter wide. Optionally, add a bit more oil to the pan if you like.
- Fry the bacon strips until crispy and likewise place them on some kitchen paper. Peel the beetroot and slice it.
- Fry the beetroot slices in a bit of oil on the pan.
- Remove the pan from the heat and turn off the burner.
- Take a small bowl and add the sour cream to it.
- Finely chop the chives and mix them into the sour cream.
- Season the dressing with salt. Rinse the spinach leaves and let them drain well in a colander.
- Rinse the tomatoes and cut them in half.
- Rinse the cucumber, slice it, and cut the slices into quarters.
- Cut the feta into cubes approximately 2 centimeters in size.
- Arrange your lovely summer salad on a large platter with the fresh spinach leaves at the bottom and the dressing on top.
- Finally, grind some fresh pepper over the salad and serve.
Notes
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