Wednesday, 27 June 2012

Egg and Bacon Salad

I wanted a quick and easy dinner tonight before we went out to a talk, so grabbed a packet of salad leaves from the fridge and had a quick look at what else was in there. The result was surprisingly nice for such a simple dish.

Serves 2
Syn Free on Extra Easy

packet of mixed spinach, watercress and rocket leaves
2 eggs
4 rashers bacon, all visible fat removed
½ tub fat free natural yogurt
1 tsp mint sauce
1 tsp sweetener

Boil the eggs for 10 minutes, drain, peel and quarter. Grill the bacon to your liking, then roughly chop. Place the salad leaves on two plates, top with the egg and bacon.

To make the dressing, combine yogurt, mint and sweetener in a bowl and stir well, adding water until it reaches pouring consistency. Drizzle over the salad. 


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