Bacon and Egg Salad
Servings 12
You are going to love this fresh bacon salad made with big bites of cauliflower and two types of lettuce, topped with a homemade celery seed dressing. This salad feeds a crowd and is perfect for a potluck or family gathering.
Ingredients
Salad Ingredients
- 1 pound of bacon cooked and chopped
- 4 hard-boiled eggs chopped
- 1 head of bibb lettuce chopped
- 1 head of iceberg lettuce chopped
- 1 head of cauliflower chopped
- 1 box of mushrooms chopped
- 1.5 bunches of green onion bunches
Celery Seed Dressing
- 2/3 cup granulated sugar
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1 Tablespoon dry onion flakes
- 1 teaspoon celery seed
- 1 cup vegetable oil
- 1/2 cup white distilled vinegar
Instructions
- Hard boil the eggs and fry up the bacon. Let cool.
- Chop ingredients. Mix all together in one large bowl.
- Combine salad dressing ingredients and set aside. Keep refrigerated.
- About 15 minutes before serving, add salad dressing to the salad. Toss to mix well.
Notes
- Pre-Chop and Prep Ingredients - You can prepare this salad the day before. Combine all the ingredients on the day you plan to serve it.
- Don't add the dressing until about 10 minutes before serving. - Like most salad - too much dressing for too long leaves a soggy salad.
- Add the dressing per plate. - You can add the dressing per serving if you choose!
- Leftovers - If you haven't added the dressing to the entire bowl, the salad will last for days in the refrigerator. Store in an airtight container with a paper towel.
Nutrition
Serving: 1cup | Calories: 406kcal | Carbohydrates: 15g | Protein: 8g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 481mg | Potassium: 293mg | Fiber: 1g | Sugar: 13g | Vitamin A: 569IU | Vitamin C: 24mg | Calcium: 32mg | Iron: 1mg