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




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; carbohydrates 20.8g; dietary fiber 5.2g; sugars 2g; fat 8.1g; saturated fat 1.9g; cholesterol 98.2mg; vitamin a iu 11372.8IU; vitamin c 39.4mg; folate 52.8mcg; calcium 259.3mg; iron 4.6mg; magnesium 61.9mg; potassium 595.8mg; sodium 460.9mg; thiamin 0.4mg; added sugar 1g.

1/2 starch, 2 vegetable, 1 medium-fat meat