Greens And Bacon Salad Recipe
Servings: 4
Ingredients
- 1 quart Assorted fresh greens, such as dandelion, mache, watercress, plantain, escarole or possibly spinach, washed and liquid removed
- 2 slc Bacon, thickly sliced
- 1 x Hard-cooked egg, minced
- 2 Tbsp. Rice wine vinegar
- 1 Tbsp. Honey
- 1/4 tsp Salt Grnd black pepper, to taste
Directions
- Tear leaves of fresh greens into bite-size pcs and place into serving bowl. (If not serving immediately, refrigerategreens in plastic bag.) Fry bacon in skillet till crisp. Remove bacon from skillet and drain on paper towel, then chop coarsely. Sprinkle bacon and minced egg over greens.
- In bacon drippings in skillet, mix vinegar, honey, salt and pepper.
- Stirring constantly, heat mix to boiling. Pour warm dressing over greens-bacon-egg mix; toss. Serve immediately.
- recipes are from "The Dandelion Celebration: A Guide to Unexpected
- /MISC
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 4 servings | |
| Calories 277 | |
| Calories from Fat 242 | 87% |
| Total Fat 26.91g | 34% |
| Saturated Fat 4.87g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 2336mg | 97% |
| Potassium 94mg | 3% |
| Total Carbs 9.6g | 3% |
| Dietary Fiber 4.4g | 15% |
| Sugars 5.06g | 3% |
| Protein 3.07g | 5% |
