International•healthy
Bacon and Egg Garden Salad
This salad recipe features lettuce or romaine tossed with bacon, hard-boiled egg, grated carrots, tomatoes and strawberries with croutons and a simple dressing.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 slices bacon (cut in thirds)
- 1 egg (, hard boiled and chopped)
- Romaine (crisp green lettuce)
- 6 honey tomatoes
- 1 carrot (grate coarsely)
- 1 cup sweet corn
- salad dressing (of your choice)
Instructions
- 1
Line a baking sheet with foil.
- 2
Spread the bacon pieces on it.
- 3
Place in the cold oven and set temperature to 200 degree C.
- 4
Bake for about 20 minutes or until the bacon is cooked through, but not completely crispy.
- 5
Place the bacon on a plate lined with paper towel. The bacon will become crispier as it cools.
- 6
Layer serving plate with lettuce, tomatoes, carrots and sweet corn. Top with bacon and egg.
- 7
Drizzle with dressing and toss together. Served immediately.