bacon, egg & avocado salad
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| Serves | 4 |
| Prep time | 15 minutes |
| Cook time | 5 minutes |
| Total time | 20 minutes |
| Dietary | Gluten Free, Paleo |
| Misc | Child Friendly, Serve Cold |
Ingredients
- 2 heads romaine lettuce or mixed greens, chopped
- 1/2 lb. bacon, cooked crisp (I dice mine, then pan fry it)
- 1 avocado
- 4 hard boiled eggs, yolks separated from whites
- 3 green onions, chopped
- 3 Tbs. apple cider vinegar
- 3 Tbs. coconut sugar
- 1/4 c. bacon grease drippings (uh, YUM!)
- 2 tsp. sugar free dijon mustard
Note
I LOVE the restaurant Simon & Seaforts (or Stanley & Seaforts in the Pacific Northwest), and have always loved their egg romaine salad. A few years back I asked for the recipe and they actually gave it to me! Since then I have tweaked the recipe to my family's liking. We've had dinner guests tell us that their kids aren't huge salad eaters, and they then watch in surprise as their kids devour this salad. It's THAT good! I hope you like it as much as we do.
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Directions
| 1. | Chop lettuce or mixed greens, green onion and egg whites. | |
| 2. | Dice and cook bacon; set aside bacon grease drippings for the dressing. | |
| 3. | In a small bowl, mash egg yolks and mix with coconut sugar. Whisk in bacon drippings, apple cider vinegar and mustard. Whisk until smooth. | |
| 4. | In a large bowl, toss lettuce with dressing and green onions. Divide evenly onto serving plates and top evenly with bacon, egg whites and avocado. | |
| 5. | Eat! |
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