Egg, bacon, broccoli and spinach salad
150 g, cut into small florets
125 g, thinly sliced
2 bunch(es), trimmed, finely grated
Light cream cheese
1 clove(s), crushed
Shaved parmesan cheese
1 x 3 second spray(s)
- 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.
- 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.
- 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.
- 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.