WEDGE SALAD WITH PEPITA BACON

SERVES 4 PORTIONS

FOR THE PEPITA BACON

1/4 cup (40 g) raw pumpkin seeds

1 tsp. maple syrup

1/2 tsp. gluten-free liquid smoke

1/8 tsp. onion powder

1/8 tsp. garlic powder

1/8 tsp. salt

FOR THE WEDGE SALAD

2 tbsp. (28 ml) olive oil

2 shallots, sliced

1 head of iceberg lettuce, cut into quarters

1/2 cup (120 g) Irresistible Ranch Dressing

1/2 cup (50 g) sliced celery

1/2 lb. (225 g) tomatoes, chopped

2 tbsp. (12 g) diced scallions

Freshly cracked black pepper, to taste (optional)

NUTRITIONAL VALUES

Calories: 216kcal
Fat: 18.1g (2.4g S.Fat)
Carbs: 12g
Protein: 3.7g
Sugar: 4.9g
Sodium: 398mg

METHOD

TO MAKE THE BACON
Preheat the oven to 180°C/350°F and line a small baking sheet with aluminium foil.

In a small mixing bowl, combine all of the ingredients. Spread the mixture on a baking sheet and bake for 5 minutes. Stir and continue to roast for 3 to 5 minutes, or until the seeds begin to brown.

TO MAKE THE SALAD
In a small skillet over medium heat, heat the olive oil. Sauté the shallots for 3 to 5 minutes, or until golden brown. Cook for another 3 minutes on the other side, then transfer to a paper towel to blot excess oil.

Place one wedge of iceberg lettuce in each serving bowl, with the corner facing up. Drizzle each wedge with 2 tbsp. (40 g) Irresistible Ranch Dressing, then top with the celery, tomatoes, crispy shallots, pepita bacon, and scallions. A sprinkle of pepper on top wouldn't hurt either.