Lentil salad with bacon, pear and gorgonzola

Lentil salad with pear, gorgonzola and bacon

Course Lunch, Salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 -6
Author Alida Ryder


  • 1 x 400g tin can of lentils, drained
  • 2 pears finely sliced
  • 250 g approximately 10 strips streaky bacon, chopped
  • 75 g-100g around 1/2-3/4 cup Gorgonzola, crumbled
  • 2-3 cups baby spinach shredded

for the dressing

  • juice of 1 lemon
  • 2 tablespoons olive oil
  • salt & pepper to taste


  • In a large, hot frying pan, fry the bacon until crisp.
  • Combine the lentils, sliced pears, crispy bacon, gorgonzola and spinach in a large bowl.
  • In a smaller bowl, combine all the dressing ingredients then pour over the salad and toss.
  • At this point the salad can be refrigerated for up to an hour or two. If you'd like to make it the day before, cover the undressed salad with plastic wrap and refrigerate until you are ready to serve.