250g/9oz baby spinach
½ red chili, deseeded and sliced
1 large tomato chopped
2 boiled eggs
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
4 slices streaky bacon, chopped
Place the spinach, chili, olive oil and balsamic vinegar into a large bowl and mix well to coat all of the spinach leaves.
Heat a frying pan until hot and add the chopped bacon. Cook for 2-3 minutes until crisp and golden-brown. Remove the bacon from the pan and drain on kitchen paper.
To serve, add the hot bacon and the boiled eggs to the bowl of spinach salad and mix well. Place the salad on a clean plate.
Recipe adapted from: Good Food
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