For the Salad
200g baby new potatoes – halved
Low cal cooking spray
1 garlic clove – peeled but left whole
200g lean bacon rashers – all visible fat removed, cut in to bite-sized pieces
200g asparagus tips
100g cherry tomatoes – halved
150g baby leaf spinach
For the Dressing
2 tbsp white wine vinegar
2 tbsp dried parsley
5 tbsp fat free vinaigrette
1 level tsp wholegrain mustard
¼ tsp sweetener
Salt & freshly ground black pepper
Cook the potatoes in a large saucepan of lightly salted boiling water for 10-12 minutes or until just tender. Drain and keep warm.
Meanwhile spray a large non-stick frying pan with low calorie cooking spray and place over a medium-low heat. Add the garlic and bacon and cook slowly for 8-10 minutes or until the bacon is starting to sizzle and crisp up. Remove the garlic clove and set the pan aside.
While the bacon is cooking, add the eggs to a pan of boiling water and boil for 7-8 minutes. Cool in cold water, then peel and set aside.
Cook the asparagus tips in a pan of lightly salted boiling water for 3-4 minutes or until just tender. Drain, tip into a bowl of ice-cold water, then drain again and set aside.
Whisk all the dressing ingredients together in a bowl and season.
Place the potatoes, bacon, asparagus, cherry tomatoes and baby leaf spinach on a wide serving platter. Drizzle over the dressing and toss gently. Halve the eggs and arrange over the salad. Serve immediately.
This Recipe is curtesy of our lovely new recipe sponsor, Sheena’s Slimmers