[Perfection Fresh] Creamy Bacon & Autumn Crisp Grape Wardolf Salad
with Croutons, Parmesan Cheese & Walnuts4.5(6)
Calories
:
666 kcalProtein
:
25g proteinPreparation Time
:
20 minutesDifficulty
:
EasyAllergens:
- Eggs
- Milk
- Soy
- Walnut
- Eggs
- Milk
- Sesame
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1
Grape
1
Baby Cos Lettuce
100 g
Bacon
1
Celery
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Dill
1
Lemon
1 packet
Parmesan Cheese
(Contains: Milk;)
½
Sliced Sourdough
(Contains: Soy; May be present: Eggs, Milk, Sesame.)
1 packet
Walnuts
(Contains: Walnut; May be present: Milk, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Soy.)
Not included in your delivery
1 drizzle
olive oil
Utensils
•Large Frying Pan
Cooking Steps
1
- Remove grapes from stem and halve.
- Roughly shred cos lettuce. Thinly slice celery. Slice lemon into wedges.
- Roughly chop dill, walnuts and bacon.
2
- Cut or tear sliced sourdough (see ingredients) into bite-sized chunks.
- In a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
- Cook sourdough chunks and bacon until golden and slightly crispy, 5-6 minutes.
3
- In a large bowl, combine dill & parsley mayonnaise and a generous squeeze of lemon juice.
- Add cos lettuce, celery, grapes, croutons, bacon and half the dill. Toss until well combined. Season to taste.
4
- Divide creamy bacon and midnight grape wardolf salad between bowls.
- Sprinkle over Parmesan cheese and garnish with remaining dill. Serve with any remaining lemon wedges. Enjoy!
