Pear, watercress & bacon salad

11 Ingredients

• 30g butter, melted

• 1 garlic clove, crushed

• 1 tsp finely chopped continental parsley

• 2 Gringos carbohydrate reduced flour tortillas

• Olive oil spray

• 175g low-fat bacon, cut into strips

• 1 ya pear, quartered, core removed, sliced thinly

• 1 tbsp fresh lemon juice

• 1 bunch watercress, leaves picked

• 2 hard boiled eggs, peeled, chopped

• 2 tbsp salad dressing

• Select all ingredients

3 Method Steps

• Preheat oven to 180°C. Line a baking tray with non-stick baking paper. In a small bowl combine the butter (30g butter, melted), garlic (1 garlic clove, crushed) and parsley (1 tsp finely chopped continental parsley). Brush over the tortillas (2 Gringos carbohydrate reduced flour tortillas) and place on the tray. Bake for 10-12 minutes or until golden and crisp. Tear or break into bite-sized pieces.

• Heat a non-stick pan over a medium high heat. Spray lightly with oil (Olive oil spray) and cook the bacon (175g low-fat bacon, cut into strips) for 5 minutes or until crisp. Drain on paper towel.

• In a large bowl, toss the pears (1 ya pear, quartered, core removed, sliced thinly) in the lemon juice (1 tbsp fresh lemon juice). Add the watercress (1 bunch watercress, leaves picked), bacon, tortillas, egg (2 hard boiled eggs, peeled, chopped) and dressing (2 tbsp salad dressing) and toss gently. Divide among serving plates. Serve immediately.

Did you make this?