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Summer Brunch Salad
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Summer Brunch Salad

Try this super-quick brunch salad. A unique twist on a Sunday brunch, place ingredients around a bowl and drizzle with Eta Ranch Dressing.

Makes 4
Prep Time 10 minutes
Cook Time 20 minutes
Ingredients
2 Tbsp olive oil
4 slices sourdough bread
8 rashers streaky bacon
100g baby spinach leaves
250g punnet cherry tomatoes, halved
4 eggs, hard-boiled and sliced
250mL bottle Eta Ranch Dressing
Basil for garnish

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
Heat a fry-pan, add olive oil, tear bread into chunks and toss in pan until golden. Set aside.
Step 2
In the same pan cook the bacon until crispy. When cool, slice into bite size pieces and set aside.
Step 3
Into a large bowl arrange clockwise the spinach, bacon, croutons, tomatoes and eggs.
Step 4
Drizzle over approximately ¼ cup of the Eta Ranch Dressing.
Step 5
Garnish with torn basil leaves.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp olive oil
4 slices sourdough bread
8 rashers streaky bacon
100 g baby spinach leaves
250 g punnet cherry tomatoes, halved
4 eggs, hard-boiled and sliced
250 mL bottle Eta Ranch Dressing
Basil for garnish
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