Instructions

Dressing: In a small bowl combine apple cider vinegar, honey, onion, mustard, salt and pepper. Slowly whisk in oil. Set aside.

Salad: Finely grate or chop 2 eggs; slice remaining 2 eggs. In a large salad bowl, combine green, tomatoes, bacon and grated eggs. Toss with dressing to coat and garnish with remaining egg slices. Serve immediately.

Variation: Sliced mushrooms, apples diced avocado and toasted sunflower seeds would be delicious additions to this salad.

Dressing

• 30 ml 2 tbsp apple cider vinegar
• 22 ml 1 1/2 tbsp honey
• 30 ml 2 tbsp finely chopped or minced sweet onion
• 10 ml 2 tsp coarse grain mustard
• 1 ml 1/4 tsp salt
• 1 ml 1/4 tsp pepper
• 50 ml 1/2 cup olive oil

Salad

• 2 L 8 cups mixed greens
• 375 ml 1 1/2 cups grape tomatoes, halved
• 4 4 slices bacon, cooked and chopped
• 4 4 hard-cooked eggs, peeled

Nutritional Facts