Bacon and eggs aren't just for breakfast--here they star along with slightly bitter dandelion greens in a simple main-dish salad. Source: EatingWell Magazine, September/October 1991

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees 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 saute 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.


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 Facts

193 calories; 8.1 g total fat; 1.9 g saturated fat; 98 mg cholesterol; 461 mg sodium. 596 mg potassium; 20.8 g carbohydrates; 5.2 g fiber; 2 g sugar; 11.3 g protein; 11373 IU vitamin a iu; 39 mg vitamin c; 53 mcg folate; 259 mg calcium; 5 mg iron; 62 mg magnesium; 1 g added sugar;