Barefeet in the Kitchen · by Mary Younkin★ 5.0 (3)
Bacon and Egg Garden Salad
NUTRITION · PER SERVING—
CAL 20%·PRO 26%
CARBS 28G29% OF CAL
7G FIBER4G ADDED11G INTRINSIC7G OTHER15G TOTAL SUGAR
FAT 27G61% OF CAL
7G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A garden salad with bacon and hard-boiled eggs, fresh vegetables, and dressing. A simple composed salad that balances greens with protein and crunch.
mainamericansaladpork🍪 sheet pan🔥 ovendairy freegluten free
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 3 slices of bacon (cut in thirds)
- 1 hard boiled egg (chopped)
- crisp green lettuce of your choice (I used Batavian, but romaine would be great as well)
- grape tomatoes (sliced in half)
- English cucumber (sliced in thin wedges)
- carrots (sliced thinly into bite size pieces)
- salad dressing of your choice (I used this Peppery Dill Ranch Dressing)
At a glance
PER SERVING
CAL 20%·PRO 26%
CARBS 28G29% OF CAL
7G FIBER4G ADDED11G INTRINSIC7G OTHER15G TOTAL SUGAR
FAT 27G61% OF CAL
7G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 784mg
- Total sugar
- 15g
- Added sugar
- 4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1260mg
- Calcium
- 126mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 784MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.