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
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. Tips
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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.
1
2 Tbsp olive oil
2
4 slices sourdough bread
3
8 rashers streaky bacon
4
100 g baby spinach leaves
5
250 g punnet cherry tomatoes, halved
6
4 eggs, hard-boiled and sliced
7
250 mL bottle Eta Ranch Dressing
8
Basil for garnish
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