Ingredients
4
4 servings
- •0.25 pound bacon
- •2 eggs
- •0.5 head lettuce
- •1 carrot, shredded
- •1 tomato, sliced
- •1 tablespoon corn oil
- •1 tablespoon red wine vinegar
- •salt and pepper to taste
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 218
- Carbohydrate: 5g
- Fat: 19g
- Fiber: 2g
- Protein: 8g
- Sugar: 3g
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