Easter salad with bacon
Ingredients
2 1/2 dl rocket
2 1/2 dl red chard
2 1/2 dl baby spinach
100 g green asparagus
150 g yellow cherry tomatoes
2 avocados
1 red onion
2 packets bacon
4 boiled eggs
To serve
50 g toasted pistachios
Basil
Dressing
1 tbsp Dansukker Dark Muscovado Sugar
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp freshly squeezed lemon juice
Pinch of salt
Pinch of black pepper
Instructions
Rinse the salad leaves and drain on kitchen paper. Bring the asparagus to the boil in lightly salted water. Drain and leave the asparagus to cool. Cut the tomatoes in half. Peel the avocado and cut into wedges. Peel and dice the onion. Fry the bacon. Halve the eggs. Arrange all the ingredients on a serving plate. Sprinkle with the pistachio nuts and basil leaves.
Mix together all the ingredients for the dressing. Serve the dressing with the salad and a little bread on the side.
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