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

Sandy Juhola, Portland
This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Robyn Valarik

Recipe Summary

total:
20 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

396 calories; calories from fat 70%; protein 14g; fat 31g; saturated fat 7.7g; carbohydrates 18g; fiber 6.7g; sodium 979mg; cholesterol 102mg.
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