Nothing takes a salad to new levels of luxury quite like a warm shallot and bacon vinaigrette. You'll want to coat every bite of salad in its sweet-savoury-tangy flavour.
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
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.
100 g
Bacon Strips
2 tbsp
Maple Syrup
1 unit(s)
Garlic, cloves
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Soy, Sulphites, Crustaceans, Mustard, Tree nuts, Milk, Wheat, Egg, Gluten, Sesame, Fish)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 unit(s)
Shallot
113 g
Mushrooms
113 g
Baby Spinach
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
2 unit(s)
Hard Boiled Egg
(Contains Egg)
250 g
Red Potato
1 tbsp
BBQ Seasoning
(Contains Sulphites May contain Sulphites, Sesame, Milk, Mustard, Wheat, Tree nuts, Peanuts, Triticale, Soy)
2 unit(s)
Chicken Breasts
¼ tsp
Pepper*
¼ tsp
Salt*
1 tbsp
Oil*
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Arrange on baking sheet next to bacon. Drizzle 1/2 tbsp (1 tbsp) oil over top. Bake in the top of the oven until golden brown and cooked through, 16-18 min. **
Thinly slice chicken. Top plates with chicken.