Now that the weather has warmed up a bit one of my favourite summer salads is my sweet pesto salad. I make this salad at least once a week to take to work for lunches and the great thing about this salad is that it doesn't go all soggy or make the spinach leaves wilt before you eat it.

It is so simple it takes no longer than 5 minutes to make, its so healthy, it has no preservatives, no added sugar and versatile if you are vegan don't add the cheese or bacon. You can make it extra clean and make your own pesto.

I find that with the sweet and salty combination I don't get the sweet craving's in the afternoon, which is a win win in my books.

Ingredients
Servings 2      Calories  232      Total Fat 12.8g        Sugars 15g 

  • 4 cups spinach
  • 1/4 green capsicum
  • 5 dates
  • 1 rasher of bacon
  • 1 Tbsp pinenuts
  • 4 cherry tomatos
  • 1 Tbsp parmesan
  • 1 Tbsp of pesto

Directions

STEP ONE
Heat up a pan and pop your bacon in to it, fry till nice and crispy.

STEP TWO
While your bacon is cooking cut up all your vegetables, then while the pan is still hot you can quickly toss your pine nuts in it for a bit of a toast.

STEP THREE
Toss all the vegetables, bacon and nuts in to a big bowl and then mix in your pesto.

STEP FOUR
Sprinkle the parmesan on to and toss once again before serving. 

Store in an air tight container in a refrigerator for lunch time, or serve fresh as a side for dinner.