Bacon and eggs aren't just for breakfast—here they star along with slightly bitter dandelion greens in a simple main-dish salad.
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.
Per serving :
8 g Fat;
2 g Sat;
4 g Mono;
113 mg Cholesterol;
21 g Carbohydrates;
12 g Protein;
5 g Fiber;
500 mg Sodium;
594 mg Potassium
1 Carbohydrate Serving
Exchanges: 1/2 starch, 2 vegetable, 1 medium fat meat
Tips & Notes
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.