Bacon, Egg, and Toast Salad with OJ Dressing
You can never have too many main course recipes, so give Bacon, Egg, and Toast Salad with OJ Dressing a try. One serving contains 396 calories, 23g of protein, and 20g of fat. This recipe serves 4. It is a good option if you're following a dairy free diet. If you have cucumber, slivered onion, lemon juice, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes roughly 40 minutes.
Instructions
Quarter cucumber lengthwise, then slice 1/2 in. thick. Toss cucumber, peppers, tomatoes, and onion in a large bowl; set aside.
Whisk together 1/4 tsp. salt, the orange zest, orange juice, lemon juice, and oil in a small bowl. Set dressing aside.
Brown bacon in a large nonstick frying pan over medium heat until golden, turning once, 4 minutes.
Put eggs in a small saucepan, cover with water, and bring to a boil. Turn off heat, cover pan, and let sit 3 minutes for soft-cooked. Crack eggs all over on counter, transfer to a bowl of ice water, and let cool 2 to 3 minutes. Peel and halve lengthwise.
Meanwhile, tear bread into 1/2- to 1-in. pieces.
Add to vegetables along with bacon and dressing, and toss until evenly coated.
Divide salad among 4 shallow bowls and top each with 2 egg halves. Season to taste with pepper and more salt.