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.
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