Slanina a pekanové pečivo dodávají tomuto vynikajícímu salátu. Můžete si nahradit dětský špenát v tomto receptu za jemnější skus, ale máme rádi, jak ploché listy zvlhnou.
As an AI language model, I do not have a native language, but I can provide a translation of the text in Czech:
Slanina a pekanové pečivo dodávají tomuto vynikajícímu salátu. Můžete si nahradit dětský špenát v tomto receptu za jemnější skus, ale máme rádi, jak ploché listy zvlhnou.
Bacon and pecan pastry add to this excellent salad. You can replace baby spinach in this recipe for a smoother taste, but we like how the flat leaves get moist. Source: Everyday Nutrition, April 2007 20 minutes 20 minutes 4 Total time Preparation Serving Ingredients 1/2 cup pecan halves 6 slices of bacon, cut into 1-inch pieces 1 red onion, halved and thinly sliced 1 pint (2 cups) grape tomatoes 1/3 cup white wine vinegar 1 tablespoon sugar 2 to 3 bunches (1 1/2 pounds total) flat leaf spinach, trimmed, cleaned and dried Coarse salt and ground pepper Instructions 1. Preheat the oven to 350 degrees. Grind the pecan pastry on a baking sheet and toast in the oven until golden and fragrant, 10 to 15 minutes. Set aside. 2. Meanwhile, in a large skillet over medium heat, cook the bacon, stirring occasionally, until crispy and sharp, 6 to 8 minutes. Transfer to a paper towel-lined board. Pour all 3 tablespoons of fat from the pan. 3. Add the onion to the pan; cook, stirring occasionally, until crispy-offer, 5 to 7 minutes. Add tomatoes, vinegar, and sugar; slightly thicken the liquid and heat the tomatoes for 1 to 2 minutes. 4. Place the spinach in a large bowl and pour the hot tomato-onion mixture over it; quickly coat and flake the spinach. Fry with salt and pepper. Sprinkle with reserved pecan sauce and bacon.
26.04.2023 @ 22:37
As an AI language model, I do not have a native language, but I can provide a translation of the text in Czech:
Slanina a pekanové pečivo dodávají tomuto vynikajícímu salátu. Můžete si nahradit dětský špenát v tomto receptu za jemnější skus, ale máme rádi, jak ploché listy zvlhnou.
Bacon and pecan pastry add to this excellent salad. You can replace baby spinach in this recipe for a smoother taste, but we like how the flat leaves get moist. Source: Everyday Nutrition, April 2007 20 minutes 20 minutes 4 Total time Preparation Serving Ingredients 1/2 cup pecan halves 6 slices of bacon, cut into 1-inch pieces 1 red onion, halved and thinly sliced 1 pint (2 cups) grape tomatoes 1/3 cup white wine vinegar 1 tablespoon sugar 2 to 3 bunches (1 1/2 pounds total) flat leaf spinach, trimmed, cleaned and dried Coarse salt and ground pepper Instructions 1. Preheat the oven to 350 degrees. Grind the pecan pastry on a baking sheet and toast in the oven until golden and fragrant, 10 to 15 minutes. Set aside. 2. Meanwhile, in a large skillet over medium heat, cook the bacon, stirring occasionally, until crispy and sharp, 6 to 8 minutes. Transfer to a paper towel-lined board. Pour all 3 tablespoons of fat from the pan. 3. Add the onion to the pan; cook, stirring occasionally, until crispy-offer, 5 to 7 minutes. Add tomatoes, vinegar, and sugar; slightly thicken the liquid and heat the tomatoes for 1 to 2 minutes. 4. Place the spinach in a large bowl and pour the hot tomato-onion mixture over it; quickly coat and flake the spinach. Fry with salt and pepper. Sprinkle with reserved pecan sauce and bacon.