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Pear, watercress & bacon salad

  • 0:20 Prep
  • 0:20 Cook
  • 4 Servings
  • Advanced


  • 30g butter, melted
  • 1 garlic clove, crushed
  • 1 teaspoon 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 tablespoon fresh lemon juice
  • 1 bunch watercress, leaves picked
  • 2 hard boiled eggs, peeled, chopped
  • 2 tablespoons salad dressing


  • 1
    Preheat oven to 180°C. Line a baking tray with non-stick baking paper. In a small bowl combine the butter, garlic and parsley. Brush over the tortillas and place on the tray. Bake for 10-12 minutes or until golden and crisp. Tear or break into bite-sized pieces.
  • 2
    Heat a non-stick pan over a medium high heat. Spray lightly with oil and cook the bacon for 5 minutes or until crisp. Drain on paper towel.
  • 3
    In a large bowl, toss the pears in the lemon juice. Add the watercress, bacon, tortillas, egg and dressing and toss gently. Divide among serving plates. Serve immediately.

Source: taste.com.au


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