Bacon Avocado Salad with Toasted Walnuts
Recipe: #8863
April 03, 2013
Categories: Salads, Main Dish Salad, Side Dishes, Eggs, Lettuce, Baby Shower, Birthday, Brunch, Christmas Easter, Fathers Day, Mothers Day, Sunday Dinner, more
"I love this salad and make often, the combination of flavors are really good"
Ingredients
Nutritional
- Serving Size: 1 (393.8 g)
- Calories 834.7
- Total Fat - 51.3 g
- Saturated Fat - 14.6 g
- Cholesterol - 454.6 mg
- Sodium - 1370.7 mg
- Total Carbohydrate - 62.6 g
- Dietary Fiber - 5.5 g
- Sugars - 13.1 g
- Protein - 33.4 g
- Calcium - 464.6 mg
- Iron - 7.8 mg
- Vitamin C - 41 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Place nuts in a small skillet; cook over medium-high heat 3 minutes or until lightly browned, shaking pan frequently. Remove from heat; set aside.
Step 2
Break 1 egg into each of 4 (6-ounce) custard cups coated with cooking spray. Cover with plastic wrap, and microwave at high for 40 seconds or until set; let stand 1 minute. Remove eggs from cups; drain on paper towels.
Step 3
Cook bacon in a skillet over medium-high heat until crisp; cool slightly. Remove bacon from the pan, reserving 1 tablespoon drippings; crumble the cooked bacon.
Step 4
In a large bowl combine walnuts, crumbled bacon, salad greens, blue cheese, and pear.
Step 5
Combine the reserved drippings with vinegar, oil, tarragon, and mustard in small bowl; stir with a whisk. Drizzle over greens mixture; toss gently.
Step 6
Arrange 2 cups salad mixture on each of 4 serving plates; top each serving with 1 egg, avocada slices and 1 toast slice.
Tips
No special items needed.