Ensalada de espinaca con tocino ixtepecana

Hey everyone, it's Drew, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Ensalada de espinaca con tocino ixtepecana. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Ensalada de espinaca con tocino ixtepecana, 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 espinaca con tocino ixtepecana 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 espinaca con tocino ixtepecana 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 espinaca con tocino ixtepecana estimated approx 30 mins.

To get started with this particular recipe, we must prepare a few components. You can have Ensalada de espinaca con tocino ixtepecana using 9 ingredients and 9 steps. Here is how you can achieve that.

#espinacas

Ingredients and spices that need to be Make ready to make Ensalada de espinaca con tocino ixtepecana:

1. 1 bolsa espinaca baby
2. 12 rebanadas tocino
3. 1 lata elote
4. 250 gr champiñones
5. 1/4 taza aceite de oliva
6. 4 cdas vinagre de vino blanco
7. 1 cda mostaza
8. 1 cdita miel de abeja
9. Sal y pimienta

Instructions to make to make Ensalada de espinaca con tocino ixtepecana

1. Lavar y desinfectar las espinacas.
2. Picar el tocino finamente y freír hasta dorar.
   Escurrir y quitar exceso de aceite.
3. Escurrir los elotes.
4. Limpiar los champiñones y filetearlos.
5. Para la vinagreta:
   Mezclar con un batidor globo el vinagre, la mostaza, la miel de abeja, sal y pimienta. Verificar punto de sal.
6. Verter el aceite al hilo sin dejar de batir para que resulte una vinagreta homogénea.
7. Armado:
   Poner las hojas de espinaca en una ensaladera.
8. Agregar los granos de elote, el tocino crujiente y mezclar.
9. Verter la vinagreta al momento de servirla.

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