We love how the ribbons of carrots add a bit of whimsical color through this delicious salad.
Put eggs in a small saucepan and cover with water. Bring to a boil, cover, remove from heat, and let sit 15 minutes. Rinse with cold water until cool, then peel and quarter.
Cook bacon in a large frying pan until browned and crisp, 8 minutes. Crumble and set aside.
Whisk together oil, vinegar, sugar, and salt in a large serving bowl. Add remaining ingredients with reserved bacon and eggs; toss to coat.
Note: Nutritional analysis is per 1 2/3-cup serving.
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