Creamy Maple Bacon & Crouton Pecan Salad
with Fetta & Cranberries
- Pecan
- Wheat
- Gluten
- Soy
- Milk
- Pecan
- Walnut
- Pistachio
- Almond
- Milk
- Macadamia
- Soy
- Brazil nut
- Sesame
- Peanuts
- Hazelnut
- Pine nut
- Cashew
- May contain traces of allergens
- Eggs
This creamy maple bacon and crouton pecan salad is a sweet-and-salty dream, loaded with crunchy nuts and chewy cranberries. Finished with tangy fetta and a velvety dressing, it's a masterclass in texture that proves salads are anything but boring.
Ingredients
2
Red Radish
1
Snacking Tomatoes
1 packet
Dried Cranberries
(May be present: Pecan, Walnut, Pistachio, Almond, Milk, Macadamia, Soy, Brazil nut, Sesame, Peanuts, Hazelnut, Pine nut, Cashew.)
1 packet
Pecans
(Contains: Pecan; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pine nut, Pistachio, Sesame, Soy, Walnut.)
100 g
Bacon
1
Sliced Sourdough
(Contains: Wheat, Gluten, Soy; May be present: Milk, Sesame, Eggs.)
1
Creamy Maple Dressing
1
Gourmet Leaf Mix
1 packet
Fetta Cubes
(Contains: Milk;)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Thinly slice red radish into rounds.
• Halve snacking tomatoes.
• Roughly chop dried cranberries, pecans and bacon.
• Cut or tear sliced sourdough into bite-sized chunks.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
• Cook sourdough chunks until golden and slightly crispy, 5-6 minutes. Season to
taste with salt and pepper and transfer to a large bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil.
• Cook bacon, tossing, until golden, 5-6 minutes.
• To the bowl with croutons, add bacon, radish, snacking tomatoes, gourmet leaf
mix, dried cranberries, creamy maple dressing and a good drizzle of vinegar.
Season to taste.
• Divide creamy maple bacon and crouton salad between bowls.
• Crumble over fetta cubes and garnish with pecans to serve. Enjoy!
