Bacon & Egg Salad

http://www.eatingwell.com/recipes/bacon_egg_salad.html

From EatingWell:  September/October 1991

Bacon and eggs aren't just for breakfast—here they star along with slightly bitter dandelion greens in a simple main-dish salad.

4 servings | Active Time: 25 minutes | Total Time: 40 minutes

Ingredients

• 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

Preparation

1. Preheat oven to 350°F.
2. 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.
3. 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.
4. 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.

Nutrition

Per serving : 197 Calories; 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.