Breakfast salad recipe
information
Calories per serving 185.
ingredients
225 g (8 oz) low fat sausages
150 g (5 1/2 oz) lean back bacon
low fat cooking spray
225 g (8 oz) open cup mushrooms, sliced
225 g (8 oz) cherry tomatoes, halved
1 tablespoon wholegrain mustard
1 tablespoon dark soy sauce
1 teaspoon clear honey
350 g (12 oz) Iceberg lettuce, shredded
150 g (5 1/2 oz) lean back bacon
low fat cooking spray
225 g (8 oz) open cup mushrooms, sliced
225 g (8 oz) cherry tomatoes, halved
1 tablespoon wholegrain mustard
1 tablespoon dark soy sauce
1 teaspoon clear honey
350 g (12 oz) Iceberg lettuce, shredded
method
1. grill/broil the sausages for about 10 minutes until evenly browned and cooked through, and grill/broil the bacon until crispy.
2. Slice the sausages into rings and chop the bacon into small pieces.
3. Meanwhile, spray a frying pan with the low fat cooking spray and add the mushrooms.
4. Cook them for 5 minutes until they are tender
5. Add the tomatoes, mustard, soy sauce and honey, and cook for a further 2 minutes, stirring occasionally.
6. Add the sausages and bacon, and mix everything well.
7. Divide the Iceberg lettuce between four serving plates and top with the 'breakfast' mix.
8. Serve at once.
2. Slice the sausages into rings and chop the bacon into small pieces.
3. Meanwhile, spray a frying pan with the low fat cooking spray and add the mushrooms.
4. Cook them for 5 minutes until they are tender
5. Add the tomatoes, mustard, soy sauce and honey, and cook for a further 2 minutes, stirring occasionally.
6. Add the sausages and bacon, and mix everything well.
7. Divide the Iceberg lettuce between four serving plates and top with the 'breakfast' mix.
8. Serve at once.
serving amount
serves 4
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