guaranteed to appeal to both the salad lover and dubious of salad eaters. this salad is one of epic proportions in size and taste. it is full of colour and variety.
First published at www.transformationcookbook.com
Ingredients:
3 short-cut bacon rashers
4 boiled eggs, halved
400g rocket leaves
400g baby spinach leaves
1 lebanese cucumber, diced
1 red onion, thinly sliced
1 carrots, cut into matchsticks
10 cherry tomatoes, halved
1 red capsicum, deseeded and sliced
1 yellow capsicum, deseeded and sliced
400g can chickpeas, drained
8 olives, halved
10 strawberries, halved
1 peach, diced
1 cup blueberries
1 tbsp pepitas
1 tbsp pine nuts
1/4 cup coriander leaves, chopped
1/4 cup basil leaves, chopped
1/4 low fat cheese, grated
cracked pepper
Step 1: Spray a non-stick fry pan with canola oil and cook bacon on high heat until crispy. Transfer onto paper towel sheets to soak up any juices/fat and allow to cool. When cooled cut into small pieces.
Step 2: You will need a large salad platter or deep round salad bowl to prepare this salad. Start with rocket and spinach leaves then add other vegetables and fruit.
Step 3: Top with chickpeas, eggs, seeds, nuts, bacon and cheese. Season with cracked pepper. Serve with extra virgin olive oil or Secret Dressing.
Tips:
• serve with your choice of meat or fish
