Bacon and egg salad

This will be a favourite for bacon and egg lovers.

Bacon and egg salad

Ingredients

Serves 4

4 rashers bacon
2 small pita breads
1 bag baby spinach or 12-16 assorted lettuce leaves
2 red skinned apples, sliced into wedges
3 stalks celery, sliced
2 cups cherry tomatoes or 5 tomatoes, sliced into wedges
4 eggs, lightly poached

Dressing:
2 Tbsp lite olive oil
¼ cup lemon juice or vinegar
1 tsp poppy seeds
½ Tbsp sugar
freshly ground black pepper, to taste

Method

Remove rind and visible fat from bacon. Slice into 2 cm squares. Stir fry in a heavy-based frying pan. Remove from pan.
Split pita breads, toast, and slice into triangles.
Arrange the spinach leaves on a serving dish. Add apples, celery and tomatoes.
Sprinkle bacon and pita bread triangles over the top. Top with eggs.
Mix dressing ingredients and pour over the salad. Add pepper and serve immediately.

Variation: Serve each portion in individual bowls

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1469kj
Protein 18.2g
Total fat 18g
- saturated fat 4.7g
Carbohydrates 26.3g
- sugars 14.2g
Fibre 7.4g
Sodium 670mg

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