McCain Food Service
Pea, Lentil and Bacon Salad
Pea, Lentil and Bacon Salad
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Serves 4
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Loading...Ingredients
Product used:
2 cups of McCain peas - cooked as per packet instructions
- 400g tin of lentils – drained
- 1 red onion – finely sliced in half moons
- 1 tbs of olive oil
- 300g of bacon – diced
- 1 bunch of fresh mint – stalks removed
- 160g of baby spinach leaves
Ingredients - Dressing
Product used:
Serve with McCain Ultra Thin Moroccan Lamb Pizza
- 50ml olive oil
- 2 tbs lemon juice
- 2 tbs of white vinegar
- 1 tsp Dijon mustard
- 1/4 cup fresh mint leaves – finely chopped
Method
| 1. | Heat 1 tbs of olive oil in a pan over a medium heat, add bacon and cook, stirring occasionally, for 5 minutes or until browned. Remove pan from heat and drain bacon on paper towel. |
| 2. | Place McCain Peas and all salad ingredients into a serving bowl and toss well to combine. |
| 3. | Whisk olive oil with lemon juice, white vinegar, Dijon mustard and finely chopped mint leaves. Season with salt and pepper and toss gently through salad. |
| 4. | Serve McCain Pea, Lentil and Bacon Salad with your favourite McCain’s Pizza, we recommend McCain Ultra Thin Moroccan Lamb Pizza. |
