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

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 1991


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; protein 11.3g 23% DV; carbohydrates 20.8g 7% DV; exchange other carbs 1.5; dietary fiber 5.2g 21% DV; sugars 2g; fat 8.1g 13% DV; saturated fat 1.9g 9% DV; cholesterol 98.2mg 33% DV; vitamin a iu 11372.8IU 228% DV; vitamin c 39.4mg 66% DV; folate 52.8mcg 13% DV; calcium 259.3mg 26% DV; iron 4.6mg 25% DV; magnesium 61.9mg 22% DV; potassium 595.8mg 17% DV; sodium 460.9mg 18% DV; thiamin 0.4mg 38% DV; added sugar 1g.