Bacon and egg salad
This will be a favourite for bacon and egg lovers.
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
2 Tbsp lite olive oil
¼ cup lemon juice or vinegar
1 tsp poppy seeds
½ Tbsp sugar
freshly ground black pepper, to taste
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]|
|- saturated fat||4.8g|