Bacon & Egg Salad
Bacon and eggs aren't just for breakfast—here they star along with slightly bitter dandelion greens in a simple main-dish salad.
From EatingWell: September/October 1991
Yield: 4 servings
Active Time: 25 minutes
Total Time: 40 minutes
- 3 slices whole-wheat bread, cut in 1/2-inch cubes
- 1 tablespoon extra-virgin olive oil, divided
- 2 cloves garlic, minced
- 8 cups torn young dandelion greens, or spinach leaves
- 2 ounces lean Canadian bacon, cut in strips
- 1/4 cup red- or white-wine vinegar
- 1/4 cup reduced-sodium chicken broth
- 2 tablespoons chopped shallots
- 2 large hard-boiled eggs, (see Tip)
- Salt & freshly ground pepper, to taste
- Preheat oven to 350°F.
- Toss bread cubes with 1 1/2 teaspoons oil and garlic in a cake pan or pie plate. Bake until golden and crisp, 15 to 20 minutes, stirring several times.
- Wash and thoroughly dry dandelion greens (or spinach leaves) and place them in a salad bowl. Heat remaining 1 1/2 teaspoons oil in a nonstick skillet over medium-high heat. Add bacon and sauté until golden, 2 to 3 minutes. Spoon over greens.
- Add vinegar, broth and shallots to the pan. Bring to a boil, stirring. Cook for about 1 minute. Pour over greens. Add eggs and the croutons and toss. Season with salt and pepper and serve immediately.
- Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.
Nutrition Per serving:
197 calories; 8 g fat (2 g sat, 4 g mono); 113 mg cholesterol; 21 g carbohydrates; 1 g added sugars; 12 g protein; 5 g fiber; 500 mg sodium; 594 mg potassium.
Nutrition Bonus: Vitamin A (112% daily value), Vitamin C (66% dv), Potassium (17% dv), Calcium (25% dv), Iron (25% dv), Magnesium (16% dv).
1 Carbohydrate Serving
Exchanges: 1/2 starch, 2 vegetable, 1 medium fat meat