Carb Smart Dilly Bacon and Shrimp Ranch Salad
with Jammy Eggs and Fried Capers
Smoky bacon, shrimp and salty capers make a perfect trio in this simple and satisfying salad, complete with hearty hard-boiled eggs!
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients: Shrimp • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Baby tomatoes • Grade A egg • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Radish • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Capers (capers, water, salt, vinegar, calcium chloride, potassium sorbate) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Walnuts • Dill.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bacon Strips
2 unit(s)
Egg
(Contains Egg)
113 g
Spring Mix
113 g
Baby Tomatoes
30 g
Capers
(May contain Milk, Sulphites, Tree nuts, Wheat, Egg, Fish)
3 unit(s)
Radish
7 g
Dill
28 g
Walnuts, chopped
(Contains Walnuts May contain Gluten, Tree nuts, Peanuts, Soy, Milk, Egg, Sulphites, Sesame, Mustard)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
4 tbsp
Ranch Dressing
(Contains Soy, Egg, Milk May contain Fish, Mustard, Sesame, Soy, Sulphites, Tree nuts, Wheat)
285 g
Shrimp
(Contains Shrimp)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add 3 cups (6 cups) warm water to a small pot. Bring to a boil over high heat.
- Once boiling, reduce heat to medium-high. Using a spoon, lower egg into the boiling water. Cook for 7 min for a runny yolk or 9 min for a set yolk.**
- Drain and rinse egg under cold water for 30 sec, until cool enough to peel.
- Peel, then halve eggs. Season with salt and pepper.
- Meanwhile, heat a large non-stick pan over medium heat.
- When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn.)
- Transfer walnuts to a plate.
- Add bacon to the same pan. Cook, flipping occasionally over medium-low, until crispy, 5-7 min.** Remove from heat.
- Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
- Carefully drain and discard all but 2 tbsp (4 tbsp) bacon fat. Leave the fat in the pan.
- Drain and rinse capers, then pat dry with paper towels.
- Reheat the same pan with bacon fat over medium.
- When hot, add capers. Fry until crispy, 2-4 min.
- Remove with a slotted spoon and transfer capers to the paper-towel lined plate with bacon (from step 2).
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring often, until shrimp just turn pink, 2-3 min.**
- Remove from heat.
- Meanwhile, thinly slice radishes.
- Halve tomatoes.
- Finely chop dill.
- Crumble or cut bacon into bite-sized pieces. (TIP: Use kitchen shears to cut bacon with ease.)
- Add spring mix, radishes, half the dill and ranch dressing to a large bowl. Season with salt and pepper, then toss to coat.
- Divide spring mix between plates. Top with shrimp, tomatoes, capers and eggs.
- Sprinkle walnuts, feta, bacon and remaining dill over top.
If you've opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Reheat the same pan (from step 4) over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat.
Top final plates with shrimp.
