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Bacon & Egg Salad

:  September/October 1991

Your rating: None Average: 5 (2 votes)

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


Bacon & Egg Salad Recipe

4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low saturated fat | Heart healthy | Healthy weight | High calcium | High fiber | High potassium |

View Our Nutrition Guidelines »

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

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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.

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.

Nutrition

Per serving: 197 calories; 8 g fat ( 2 g sat , 4 g mono ); 113 mg cholesterol; 21 g carbohydrates; 1 g added sugars; 12 g protein; 5 g fiber; 500 mg sodium; 594 mg potassium.

Nutrition Bonus: Vitamin A (112% daily value), Vitamin C (66% dv), Potassium (17% dv), Calcium (25% dv), Iron (25% dv), Magnesium (16% dv).

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 2 vegetable, 1 medium fat meat


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Recipe Categories

Meal/Course
Lunch
Brunch
Dinner

Health & Diet Considerations
High potassium
High fiber
High calcium
Healthy weight
Heart healthy
Low saturated fat
Low calorie
Diabetes appropriate
Preparation/ Technique
Saute
Bake
Main Ingredient
Pork
Eggs
Servings
4
Total Time
45 minutes or less
Ease of Preparation
Easy
Ethnic/Regional
American
Type of Dish
Salad, main dish
Main dish, meat
Style/Theme
Entertaining, casual
Season
Fall
Summer
Spring
Publication
September/October 1991
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