Bacon and Egg Salad
Posted: May 22, 2012 Filed under: Recipes 2 Comments
Bunch of arugula
Roast green beans
Grilled Portobello mushrooms
Roasted plum tomato
Wedge of goat cheese
Slice of bacon – cooked and crumbled
Poached egg
Balsamic vinegar
For the last two weeks I have eaten a salad for lunch and sometimes dinner most everyday. You might wonder how I gain weight since I do really like salad.
I thought you might like to see some of the combinations of things I put together.
Not many people think of Bacon and eggs on salad, unless it is the mayo laden egg salad. I like to make a bed of greens with balsamic vinegar and no oil. The yolk of a poached egg is the perfect replacement for oil. It gives you the mouth feel of fat, but is still not too unhealthy.
To make roast tomato – cover cookie sheet with foil. Spray with Pam. Cut tomatoes in half and place cut side down on foil. Place in 300 degree oven for 2 hours. Salt afterwards.
Less Dana, More Good 
Yum! This looks great and it’s a perfect for us low-carb lovers. I love seeing your recipes – please keep ’em coming!
It’s the start of exam week for Grace and Jack and they want to eat what they want when they want – and this is what they want. Thanks!!!