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20 minute dinner recipes

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Bacon & Egg Salad


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



  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.


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