Smart Eggy BLT Salad

Name: Smart Eggy BLT Salad with DIY Caesar-ish Dressing and Garlic Croutons
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 100 g Bacon Strips; 2 unit(s) Egg; 1 unit(s) Ciabatta Roll; 113 g Arugula and Spinach Mix; 28 g Spring Mix; 113 g Baby Tomatoes; 1 unit(s) Lemon; ¼ cup Parmesan Cheese, shredded; 1 unit(s) Sour Cream; 2 tbsp Spicy Mayo; 1 unit(s) Garlic, cloves; 1 tbsp Butter*; 0.13 tsp Salt*; 0.13 tsp Pepper*; 0.13 tsp Sugar*

with DIY Caesar-ish Dressing and Garlic Croutons

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This dish is everyone's favourite salad, but we've added a spicy mayo twist. Crispy bacon, marinated tomatoes and rustic croutons are the stars of this speedy dinner. Our creamy DIY garlic-Parmesan dressing brings it all together.

Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.

Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.

Ingredients: Arugula and spinach mix (arugula, spinach) • Baby tomatoes • Grade A egg • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Lemon • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Garlic

Tags:

Quick

•Calorie Smart

•Carb Smart

•Low CO2

Allergens:

Egg

•Wheat

•Barley

•Milk

•Mustard

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

100 g

Bacon Strips

2 unit(s)

Egg

1 unit(s)

Ciabatta Roll

113 g

Arugula and Spinach Mix

28 g

Spring Mix

113 g

Baby Tomatoes

1 unit(s)

Lemon

¼ cup

Parmesan Cheese, shredded

1 unit(s)

Sour Cream

2 tbsp

Spicy Mayo

1 unit(s)

Garlic, cloves

Not included in your delivery

1 tbsp

Butter*

0.13 tsp

Salt*

0.13 tsp

Pepper*

0.13 tsp

Sugar*

Nutrition Values

Calories660 kcal

Fat51 g

Saturated Fat19 g

Carbohydrate32 g

Sugar5 g

Dietary Fiber4 g

Protein21 g

Cholesterol270 mg

Sodium1180 mg

Trans Fat0.5 g

Potassium700 mg

Calcium300 mg

Iron4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Large Non-Stick Pan

•Measuring Cups

•Zester

•Tongs

•Measuring Spoons

•Large Bowl

Cooking Steps

Before starting, wash and dry all produce.
To a small pot, add 5 cups warm water (use same for 4 servings). Bring to a boil over high.
Using a spoon, lower eggs into the boiling water, then reduce heat to medium-high. Cook for 7 min for a runny yolk or 9 min for a set yolk.**
While eggs cook, heat a large non-stick pan over medium-high.
When hot, add bacon. Reduce heat to medium. Cook 6-9 min, flipping occasionally, until crispy.**

Meanwhile, zest, then juice half the lemon. Cut remaining into wedges.
Cut tomatoes into 1/4-inch pieces. Season with salt and pepper.
Peel, then mince or grate garlic.
Cut or tear ciabatta into 1/2-inch pieces.

When done, drain and rinse eggs under cold water for 30 sec, until cool enough to peel. Set aside in pot, still submerged in water.
Once bacon is done, remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
Discard all but 1/2 tbsp (1 tbsp) fat from pan.

Reheat pan over low. Add 1 tbsp (2 tbsp) butter. Swirl pan until melted, 30 sec.
Add ciabatta. Cook for 3-4 min, stirring occasionally, until golden.
Remove from heat. Stir in half the garlic.

Peel then halve eggs. Season with salt and pepper.
Cut or tear bacon into 1-inch pieces.
To a large bowl, add sour cream, lemon zest, half the spicy mayo, half the Parmesan, remaining garlic, 1/8 tsp (1/4 tsp) sugar and 1/2 tbsp (1 tbsp) lemon juice. Season with salt and pepper, then stir to mix.
To the bowl of dressing, add spring mix, arugula and spinach mix, tomatoes and half the croutons. Toss to coat.