Photo: Annabelle Breakey; Styling: Robyn Valarik
Total Time
20 Mins
Serves 6

We love how the ribbons of carrots add a bit of whimsical color through this delicious salad.

How to Make It

Step 1

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.

Step 2

Cook bacon in a large frying pan until browned and crisp, 8 minutes. Crumble and set aside.

Step 3

Whisk together oil, vinegar, sugar, and salt in a large serving bowl. Add remaining ingredients with reserved bacon and eggs; toss to coat.

Step 4

Note: Nutritional analysis is per 1 2/3-cup serving.

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Ratings & Reviews

ankali's Review

January 06, 2011
Great salad, I would give it 5 stars, but the dressing needs less salt, maybe 1/2 tablespoon...the bacon adds enough salty flavor! I will definitely make this again.

MacDave's Review

August 10, 2010
This is a great salad and I'd definitely make it again! I served this as a complete meal with a nice white wine. The only other thing I would add is the serve with a hearty slice of good bread because you'll want to use it to scoop up every last bite of this healthy and delicious salad.