Ingredients20 m servings 306
- 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 14.1 12 222 479 Full nutrition
ReviewsRead all reviews 12
I made this tonight for our beginning of Meatless Monday meals! My husband, daughter & I all loved it
I came for the onion vinegarette & ended up making the salad. It was quick & good. I’ll make this again. Very easy directions using ingredients that are in your kitchen
STOP reading reviews and make this dressing! Loved this! I made the dressing as directed but used 2 tsp boars head deli mustard and 1tsp Dijon in place of mustard called for (not in addition) ...
I scaled this down for a large salad for myself but kept the dressing amounts the same. Now I'll have some on hand for another salad, whether this or something else. I did not have stone-ground ...
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.