Course: Dinner, Lunch

Cuisine: American

Cooking Method: Griddle

Food Allergies: Gluten Free, Nut & Tree Nut Free

Special Diet: Low Sugar

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Description

Inspiration:

Ingredients

•       Broccoli crowns
•       Low fat bacon bits
•       Low fat ranch dip
• 1      russian potato
•       Garlic salt
•       Celery sticks
• 1      Onion
•       Baby spinach
•       Water
•       Circular small place/saucer
•       Small pan
•       Large deep dish

Servings: 

Units:  US Imperial Metric

Instructions

Place 2 cups of water in the large pan and heat on medium-high for ten minutes.

Place 2 cups of water in the large pan and heat on medium-high for ten minutes.

Chop 1/4 of onion

Put half of chopped onions in the large pan and put other half aside

Cut off 3 crowns of the whole broccoli crown

Cut off the stems and other leafs

Cut broccoli into 1/4's and put aside

Cut off the ends of one celery stick

Thinly slice sticks from the top of the bottom

Chop up sticks in opposite direction and set aside (leaving you with small pieces)

Cup potato on all sides until there is no skin left and cut to desired size.

After 10 minutes, place potatoes in large pan, covered for roughly 7 minutes or until softened

Place broccoli, celery, onions and a handful of bacon bits into smaller plan and sauté (stir every minute)

After about 7 minutes, drain most of the water from large pan and shake in desired amount of garlic salt

Lightly smash and or chip potatoes to a reduced size

Stir and return lid to cook for 2 minutes

Place baby spinach in an overlapping style circle around the outer edge of round plate

Place vegetable mix in place and spread out making sure to slightly cover spinach

Stir potatoes and place on top of vegetables without fully covering mix

Add a dab or two of ranch in center of salad

Serve warm and enjoy