Healthy makeover of a classic…Taste & Nutrition +++

Packed with leafy greens. Proteins & a delicious dressing… enjoyed by the whole family.

Serves 4.

Nutritional facts:

I am…
• Gluten Free
• Protein Rich
• High in Vit A & Iron
• Low Carb

Ingredients:

• 6  Manning Valley Free Range Eggs

• 2 -3 baby cos lettuce- torn into large pieces

• 100gm pkt Kale or 100gm pkt of baby spinach

• 2 Rashes of bacon – diced

• 1/2 Spanish onion - thinly sliced

• 1/4 cup shaved Parmesan cheese-(optional)

Dressing:

• 1 Garlic clove - crushed 1 tsp Dijon mustard

• 1 tsp Worcestershire sauce Pinch of ground chill

• 1 Tbs lemon juice

• 4 Anchovy fillets - finely chopped 5 Tbs Natural yoghurt

• 2 Tbs whole egg mayonnaise

Method:

1. Boil eggs on stove- 5 min for soft boil

2. Sauté bacon In a frypan till crispy – drain in paper towel, set aside to cool

3. Make dressing – blend or process all ingredients & blend till smooth & creamy

4. Using a large platter or bowl- gently mix lettuce, kale, bacon & onion. Place eggs on top, sprinkle with parmesan if using

5. Add a few tsp of dressing (the rest of the dressing may be served on side)

 Enjoy!

TIPS:

Delicious lunch or dinner

Serving Options:

Add grilled chicken or salmon fillets to make into a filling meal.