“A lovely salad that will please the eye and delight the stomach. It also makes a great lunch.” - by Samantha
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place lettuce in a salad bowl along with the carrot and tomato. Sprinkle with bacon and eggs and toss.
- Drizzle oil over salad. Add vinegar and salt and pepper to taste.
Nutrition
Amount Per Serving (4 total)
- Calories
- 218 cal
- 11%
- Fat
- 18.9 g
- 29%
- Carbs
- 5.3 g
- 2%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"This really is a simple and delicious salad. There are a lot of variations possible. I substituted turkey bacon for the real bacon and added some shredded cheese. I doubleed the recipe to make a large..." See more dinner salad and served it with a loaf od french bread. My family scarfed it down. Definately a "make-again"."
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