Greens with Bacon Egg Onions and Olives
Elevate your salad game with this vibrant and flavor-packed recipe for Greens with Bacon, Egg, Onions, and Olives. A harmonious mix of fresh mixed greens—think arugula, spinach, and kale—forms the perfect base for crispy, smoky bacon, velvety soft-boiled eggs, and sweet caramelized red onions. A sprinkle of briny sliced olives adds a Mediterranean flair, while a tangy balsamic vinaigrette ties it all together. Perfect for a quick yet satisfying lunch or a light dinner, this dish combines bold flavors and contrasting textures to create a balanced, nutrient-rich meal. Best of all, it comes together in just 35 minutes, making it both convenient and crave-worthy. Whether you're searching for low-carb recipes, hearty salads, or a creative way to enjoy greens, this recipe delivers in taste and simplicity.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups Mixed salad greens (e.g., arugula, spinach, kale)
- 4 slices Bacon
- 2 large Eggs
- 1 small Red onion
- 0.5 cup Black or green olives (pitted and sliced)
- 2 tablespoons Olive oil
- 1 tablespoon Balsamic vinegar
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Prepare the greens: Rinse the mixed salad greens in cold water and pat them dry with paper towels. Set aside in a large bowl.
Cook the bacon: Heat a skillet over medium heat. Add the bacon slices and cook until they are crispy, about 6-8 minutes. Remove the bacon from the skillet and place it on a plate lined with paper towels to drain excess grease. Once cool, crumble the bacon into bite-sized pieces.
Caramelize the onion: In the same skillet with a small amount of the bacon fat remaining, add the red onion, thinly sliced. Cook over medium-low heat, stirring occasionally, until the onion is soft and caramelized, about 10 minutes. Set aside.
Soft-boil the eggs: Bring a small pot of water to a gentle boil. Lower the eggs into the water with a spoon and cook for 7 minutes. Remove the eggs and place them into a bowl of ice water for 2 minutes to stop the cooking process. Peel the eggs and cut them in half.
Prepare the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper.
Assemble the salad: Arrange the greens in serving bowls or on a large platter. Top with the crumbled bacon, caramelized onions, sliced olives, and soft-boiled egg halves.
Drizzle the dressing: Pour the balsamic vinaigrette over the salad evenly.
Serve: Toss lightly if desired and serve immediately. Enjoy this delicious and satisfying salad!
Nutrition Facts
Calories |
836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 2226 mg | 97% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 8.1 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 307 mg | 24% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 942 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
