Tossed Greens with Strawberries, Avocado, Bacon, and Soft-Boiled Eggs
Served with a Maple-Balsamic dressing, I can eat this for breakfast lunch or dinner!
Servings: 4
Ingredients
For the Balsamic-Maple Dressing
- 2 tablespoons Extra-virgin olive oil
- 2 tablespoons pure maple syrup I use grade B
- 2 teaspoons balsamic vinegar
- ¼ teaspoon Dijon mustard
- ½ teaspoon freshly squeezed lemon juice
- 1 small shallot minced
For the Salad
- 4 extra-large eggs
- 8 cups about 5 ounces lightly packed mixed greens
- 1 ½ cups quartered fresh strawberries
- 1 avocado peeled, pitted and sliced
- 6 strips bacon cooked and crumbled
- 1 tablespoon chopped fresh chives
- kosher salt and freshly ground black pepper to taste
Instructions
For the Balsamic-Maple Dressing
- In a small bowl, whisk together the ingredients; set aside.
For the Salad
- Place the eggs in a single layer in a small saucepan with enough water to cover the tops of the eggs. Bring the water to a boil and cook for 2 minutes. Remove from the heat and allow the eggs to cook in the hot water for another 2 minutes. Using a slotted spoon, remove each egg and lightly tap each end of the eggs on a flat surface. Place the eggs in a bowl of ice water and allow to cool for 10 minutes. Carefully peel the eggs; set aside.
- In a large bowl, toss the greens with enough dressing to lightly coat the leaves. Season to taste with kosher salt. Divide the greens among 4 salad plates and top with the strawberries, avocado, and bacon. Top each salad with an egg and cut each egg in half to reveal the soft center. Sprinkle the salad with the chives and season with kosher salt and freshly ground black pepper. Enjoy!
Nutrition
Calories: 407kcal | Carbohydrates: 20g | Protein: 12g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 185mg | Sodium: 312mg | Potassium: 640mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1272IU | Vitamin C: 57mg | Calcium: 66mg | Iron: 2mg
