Bacon and Egger Dinner Salad

Bacon and Egger Dinner Salad

10 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
MONICA DEREGT
Recipe by  MONICA DEREGT

“A refreshing yet hearty dinner salad with bacon, eggs, and vegetables, that takes no time to whip up! You can use any vegetables you have on hand, but the idea is to use 'green ones'. This recipe was passed on from my father-in-law to my husband. They have a Dutch name for it which means 'good stuff', which it is!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Reserving a small amount of the grease, drain the bacon, crumble, and set aside.
  2. Using the same pan, heat the reserved bacon grease to medium-high. Fry the eggs until yolks are cooked through, but still tender, approximately 2 to 3 minutes. Remove from heat, cool slightly, and cut into long strips.
  3. Divide lettuce among salad plates, and arrange bell pepper, green onion, cucumber, celery, and broccoli over lettuce. Top each salad with bacon, sliced eggs, and 1 tablespoon of mayonnaise. To be tossed on the plate once served.

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Reviews (10)

Rate This Recipe
Daniel den Hoed
13

Daniel den Hoed

We made this recipe since my husband is Dutch and misses the food from The Netherlands. We followed the recipe except I left out the bell pepper because by that time the salad was big enough with all the other ingredients. It was okay tasting, but very plain. I would add in some other colors next time as all the ingredients are green, and it looks plain. Maybe cauliflower instead of broccoli and red pepper instead of green. Also, the Dutch would use only mayo in their salad because they really dont' have salad dressing. So since we like it with more I mixed the mayo with red wine vinegar, parmesan cheese, and a touch of sweetner to kick it up a notch. My husband wasn't brough back to his home country from this meal and being so plain I do not think we would make it again. The eggs are a nice touch though.

DYLANSMOM1605
13

DYLANSMOM1605

My husband is picky and was very skeptical about this recipe. He loves it and would eat it every night if he could. I fix it up for him as a treat at least once a week

MIRANDALOLA
11

MIRANDALOLA

This was a wonderful salad. We added blueberries and tomatoes, and topped it with cheese. I used Italian dressing, but my husband liked the mayo better. Overall, it was fabulous. I'd recommend it to anyone!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 331 cal
  • 17%
  • Fat
  • 25.2 g
  • 39%
  • Carbs
  • 12.8 g
  • 4%
  • Protein
  • 15.6 g
  • 31%
  • Cholesterol
  • 250 mg
  • 83%
  • Sodium
  • 594 mg
  • 24%

Based on a 2,000 calorie diet

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