Low Carbohydrate Salads Recipes - Salad with Omelet Strips and Bacon Recipe

Ingredients

Serve 4

• 6 streaky (fatty) bacon rashers (strips), rinds removed and chopped

• 400g/14oz mixed salad leaves, including some distinctively flavored leaves such as rocket (arugula), watercress and fresh herbs

• 2 eggs

• 2 spring onions (scallions), chopped

• few sprigs of coriander (cilantro), chopped

• 25g/1 oz/2 tbsp butter

• 60ml/4 tbsp olive oil

• 30ml/2 tbsp balsamic vinegar

• salt and ground black pepper

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Method:

1. Warm an omelet pan over a low heat. Add the chopped bacon and cook gently until the fat runs. Increase the heat to crisp the bacon, stirring frequently.

2. When the bacon pieces are brown and crispy, remove from the heat and transfer to a hot dish to keep warm. Place the salad leaves in a large bowl.

3. In another bowl, beat the eggs with the chopped spring onions and coriander. and season well with salt and pepper.

4. Melt the butter in the omelet pan and pour in the eggs. Cook for about 3 minutes to make an unfolded omelet. Cut into long strips and keep warm.

5. Add the oil, vinegar and seasoning to the pan and heat briefly. Sprinkle the bacon and omelet strips over the salad leaves, then pour over the dressing. Toss.