- bread
- milk
- eggs
- oranges
Warm spinach, mushroom and bacon salad- 4 cups baby English spinach leaves, about 200 g
- 1 small red onion, halved and thinly sliced
- 1 tablespoon vegetable oil
- 4 bacon rashers, rind removed, cut into thin strips
- 350 g button mushrooms, thinly sliced
- 2 × 400 g tins cannellini beans, drained and rinsed
- ½ cup vegetable or tomato juice
- 1½ tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- salt and freshly ground black pepper
