Photo of Egg, bacon, broccoli and spinach salad by WW

Egg, bacon, broccoli and spinach salad

7
5
5
SmartPoints® value per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Add some crunch and protein to your salad with egg and bacon. This dish is a great for lunch or a quick summer dinner.

Ingredients

Egg(s)

4 medium

Broccoli

150 g, cut into small florets

Shortcut bacon

125 g, thinly sliced

English spinach

2 bunch(es), trimmed, finely grated

Olive oil

1 tbs

Light cream cheese

1 tbs

Dijon mustard

2 tsp

Garlic

1 clove(s), crushed

Caster sugar

1 tsp

Shaved parmesan cheese

½ cup(s)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Place eggs in a small saucepan and cover with water. Bring to the boil over medium heat and boil for 10 minutes. Drain and cool in a bowl of cold water. Peel eggs and finely chop.
  2. Meanwhile, blanch broccoli in a medium saucepan of boiling water for 1 minute or until bright green and just tender. Drain and refresh in a large bowl of cold water. Drain.
  3. Lightly spray a small non-stick frying pan with oil and heat over medium heat. Cook bacon, stirring, for 5 minutes or until golden and crisp. Drain on paper towel.
  4. Combine spinach, egg, broccoli and bacon in a large bowl. Whisk oil, cream, mustard, garlic and sugar in a small bowl. Season dressing with salt and freshly ground black pepper. Add dressing to salad and toss gently to combine. Serve sprinkled with parmesan.

Notes

SERVING SUGGESTION: Sourdough garlic croutons. Lightly spray 4 x 35g slices sourdough bread with oil and rub with the cut side of 1 garlic clove (halved). Cook bread in a chargrill pan until golden