Bean & Bacon Salad
No Count Recipe
Full Choice 3½ pts per serving
Serves 4
4 lean back bacon rashers, chopped
2 tbsp raspberry or red wine vinegar
3 spring onions, chopped
1 x 400g can chickpeas or kidney beans, drained
salt & pepper
salad leaves
Spray a non-stick pan with frylight and fry the
bacon until crisp. Add the vinegar, onions, and beans or chick
peas. Heat gently and season lightly.
Serve immediately over salad leaves. Have
some fat -free vinaigrette with it if you wish.
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