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 Serving | 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
What do I need?
Select All
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
Add To Shopping List
Watch How To Video
Add To Shopping List
Add To Meal Planner
MY LISTS
CREATE NEW
Save to List
Save to Plan
Cancel
464409:464409
You might also like
.png)