Boiled Egg Bacon And Mushroom Salad
Boiled egg bacon and mushroom salad - very easy to put together, fresh and nutritious.
Servings: 4
Ingredients
For the salad:
- 4 large eggs
- 8 bacon strips , cooked and chopped
- 4 oz baby bella mushrooms , sliced
- 1 Tbsp olive oil
- 4 oz mixed greens (or baby spinach), washed
- 1 cup cherry tomatoes , cut in half
- 2 oz mature Cheddar cheese or Parmesan , grated
For the dressing:
- 3 Tbsp extra virgin olive oil
- 1 1/2 tbsp apple cider vinegar
- salt and pepper to taste
- 3 drops Worcestershire sauce
Instructions
- Place eggs in a saucepan and add cold water to cover. Bring to a boil, then reduce heat to low, simmer and cook for 10 minutes. Plunge into cold water. When cold enough to handle, peel and cut into slices.
- Heat 1 tbsp olive oil over medium high heat. Add mushrooms. Sauté tor 4-5 minutes, until cooked. Drain liquid and reserve mushrooms.
- Arrange greens (mixed greens or spinach ) in a bowl. Top with bacon, tomatoes, mushrooms and cheese. Add eggs.
- In a bowl, whisk together olive oil, vinegar and Worcestershire. Pour over salad. Season with salt and pepper. Serve.
Nutrition
Calories: 445kcal | Carbohydrates: 4g | Protein: 16g | Fat: 40g | Saturated Fat: 12g | Cholesterol: 207mg | Sodium: 455mg | Potassium: 418mg | Sugar: 1g | Vitamin A: 900IU | Vitamin C: 15.1mg | Calcium: 140mg | Iron: 1.7mg