CRISPY BACON & SPINACH SALAD
Heat 2 tablespoons of the plant oil in a big frying pan over high heat. Add the bacon to the saucepan and cook for 5-8 minutes, or until crisp. Transfer with a slotted spoon, draining carefully, and set aside.
For the croütons, toss the cubes of bread in the fat remaining in the pan over high heat for around 5 minutes, or until crisp and golden. Transfer the croütons with a slotted spoon, draining gently, and set them aside.
Add the remaining plant oil to the frying saucepan and heat. Toss the spinach in the oil over high heat for about 3 minutes, or until it has just wilted. Turn it into a serving dish and spray with the bacon and croütons. Serve this salad immediately.