Ingredients20 m servings 306 cals
- Dressing: In a small bowl combine apple cider vinegar, honey, onion, mustard, salt and pepper. Slowly whisk in oil. Set aside.
- Salad: Finely grate or chop 2 eggs; slice remaining 2 eggs. In a large salad bowl, combine greens, tomatoes, bacon and grated eggs. Toss with dressing to coat and garnish with remaining egg slices. Serve immediately.
- Sliced mushrooms, apples, diced avocado, and toasted sunflower seeds would be delicious additions to this salad.
Per Serving: 306 calories; 23 g fat; 14.1 g carbohydrates; 12 g protein; 222 mg cholesterol; 479 mg sodium. Full nutrition
ReviewsRead all reviews 9
I made this tonight for our beginning of Meatless Monday meals! My husband, daughter & I all loved it
Just made the dressing so far- it's awesome! I used an immersion blender and so it's smooth and delicious! I used about half as much olive oil as it asked for.
In a pinch for time (and realizing that the only onions I had were yellow cooking onions and a red onion that was much too strong) I used Braswell's of Georgia Vidalia and Peppercorn bottled dre...
This was delicious; both the salad mix and the dressing; my husband also loved it as well. We will make it again for sure.
This salad is great for a fresh summertime lunch. I used fresh tomatoes from the garden and farm fresh eggs. It was delicious wouldn't change a thing!
I made a few changes which I don't think affect the quality of the salad. I used spinach for the greens and added cucumbers and sliced red onion. I didn't alter the dressing at all and it was fa...
This dressing is the bomb. I put all dressing ingredients in my blender and it made a beautiful creamy dressing that was delicious. I prepped everything a day before so it was an easy salad to...