Bacon and Egger Dinner Salad Recipe
- 8 slices bacon, cut into small pieces
- 4 eggs
- 6 cups iceberg lettuce, torn into bite-sized pieces
- 1 green bell pepper, diced
- 4 green onions, chopped
- 1 cucumber, peeled and diced
- 3 stalks celery, sliced
- 2 cups small broccoli florets
- ¼ cup mayonnaise
step 1: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Reserving a small amount of the grease, drain the bacon, crumble, and set aside.
step 2: Using the same pan, heat the reserved bacon grease to medium-high. Fry the eggs until yolks are cooked through, but still tender, approximately 2 to 3 minutes. Remove from heat, cool slightly, and cut into long strips.
step 3: Divide lettuce among salad plates, and arrange bell pepper, green onion, cucumber, celery, and broccoli over lettuce. Top each salad with bacon, sliced eggs, and 1 tablespoon of mayonnaise. To be tossed on the plate once served.