4 slices bacon, cooked and crumbled (reserve 2 Tbsp. bacon fat)
water, for boiling
2 hard boiled eggs, sliced
5 oz baby arugula
1 leek, large, cut in ½ lengthwise and sliced thin
4 radishes, thinly sliced
dressing
2 tbsp reserved bacon fat
¼ cup apple cider vinegar
2 tsp sugar
1 ½ tbsp yellow mustard
cracked pepper, to taste
Pre-heat toaster oven/oven to 375 degrees F.
Layer bacon pieces flat on a baking sheet and cook for about 20 to 22 minutes, until golden crisp.
Be sure to flip bacon once while cooking.
Remove to paper towel, crumble and set aside.
In the meantime place eggs in a medium pot and cover with water.
Bring to a boil, cover pot and turn off heat.
Let sit 14 to 17 minutes and then drain.
Shake eggs in pot to crack and cover with cold water to cool (this also will help peeling the eggs).
In a small mixing bowl combine reserved bacon fat, cider vinegar, sugar, and mustard and whisk.
Assemble salad as dersired and drizzle with dressing, then sprinkle with bacon crumbles and cracked pepper.
Sugar: 2g
:
Calcium: 43mg
Calories: 116kcal
Carbohydrates: 4g
Cholesterol: 57mg
Fat: 9g
Fiber: 1g
Iron: 1mg
Potassium: 133mg
Protein: 4g
Saturated Fat: 3g
Sodium: 134mg
Vitamin A: 671IU
Vitamin C: 4mg
