Tuesday, February 19, 2013

Bacon & Egg Salad with Maple Vinaigrette

To be honest I came up with this recipe because we didn't have much else in the refrigerator.  I wanted to make something quickly for brunch and I was pleasantly surprised with the result.


1 head Boston lettuce
1 cup arugula
1/4 cucumber, quartered and sliced
5 sliced of organic farm fresh bacon
2 eggs, hard boiled, cooled and sliced


Combine all ingredients in a large bowl and top with Maple Vinaigrette (recipe follows).

Maple Vinaigrette


3 tablespoons real maple syrup
1.5 tablespoon white wine vinegar
salt & pepper to taste

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