Bacon Beef Stick Salad Bowl

Ingredients

• 250 g bacon-and-beef-sticks
• 150 g arugula-raw
• 100 g carrots-raw
• 75 g celery-raw
• 50 g almond-milk-unsweetened-plain-refrigerated

Steps

1. Cook the bacon and beef sticks at 165 °C (165 °C (329 °F)).
2. Combine the arugula with the sliced carrots in a large bowl.
3. Add the celery pieces to the fresh green mixture.
4. Drizzle the almond milk over the assembled salad.
5. Serve this light preparation immediately.

Per serving

348 kcal · protein 19.6 g · carbs 5 g · fat 28.2 g

Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.

Diet and allergens

Contains: dairy, nuts

Labels: gluten-free, egg-free, shellfish-free, soy-free

Tags come from the ingredient foods. Check packaged ingredients for your own allergies.