A lovely salad that will please the eye and delight the stomach. It also makes a great lunch.
Ingredients
- 0.25 pounds bacon
- 2 eggs
- 0.5 heads lettuce
- 1 carrot , shredded
- 1 tomato , sliced
- 1 tablespoon corn oil
- 1 tablespoon red wine vinegar
- salt and pepper to taste
Instructions
-
1
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
-
2
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.
-
3
Place lettuce in a salad bowl along with the carrot and tomato. Sprinkle with bacon and eggs and toss.
-
4
Drizzle oil over salad. Add vinegar and salt and pepper to taste.
Nutrition Facts
Per serving
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