Cuisine High Fiber, Low Carbohydrate, Mediterranean, Salads & Vegetables
Servings 4People
Ingredients
400gCup MushroomsThickly sliced
20mLolive oil
2TbspRed Wine Vinegar
2tspCaster Sugar
1tspDijon Mustard
1tspSalt and Freshly Ground Black Pepper
1pcTurkish BreadSplit
2Lean Rashers BaconChopped
250gBaked Chicken BreastNo skin
1cos LettuceWashed and dried
3pcsHard Boiled EggsPeeled and quartered
1/3cupFat-free Caesar Salad Dressing
Instructions
Place the mushrooms in a ceramic bowl. Combine oil, vinegar, sugar, mustard, salt and pepper in a screw-top jar. Shake well to combine. Pour over mushrooms. Mix well. Cover and stand for 30 minutes.
Preheat oven to 200ºC. Spray both sides of Turkish bread with oil. Cut into 1 ½ cm cubes and place onto a baking tray. Bake for 8 minutes or until golden and toasted. Set aside to cool.
Heat a non-stick frying pan over medium heat. Add bacon and cook for 4 minutes or until crisp. Transfer to a plate.
Tear lettuce leaves and place into a large bowl. Add chicken, mushrooms, bacon, bread croutons and eggs. Toss gently. Drizzle dressing over salad and serve.