Egg, bacon, broccoli and spinach salad
7
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
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