Bacon and Egg Chicken Spring Salad

Every once in awhile, you just feel like eating salad. Whether that lasts just one meal or for weeks can vary by situation or person or availability. I could potentially eat salad every day considering salad really is just a melange of ingredients.

Some people say that putting bacon in your salad is an oxymoron, but really, how else are you going to get carnivores and KIDS accustomed to eating “salad”?! I say, put whatever you like in it if it gets you eating more greens! There’s really no limit to what you can add. If you think about a meal, think about the leftovers, cold, on a plateful of leafy greens. Salad. For example, spaghetti and meatballs. Take a few leftover meatballs, put them on a bed of spinach with some olive oil and balsamic vinegar, a little parmesan cheese, maybe some sliced black olives. Salad! Leftover Orange Chicken (maybe zap it in the microwave for 30 seconds)? Add it to a bed of greens with a little olive oil, some orange juice, maybe some French Fried Onions or wonton chips…salad!

Here we have our favorites; spinach, steamed broccoli, steamed cauliflower (technically not green, but certainly a veggie!), cilantro, and Spring Mix. Add some protein: boiled eggs, sunflower seeds, bacon; something sweet: golden raisins; and homemade red wine vinaigrette (recipe below) and you have a salad! Simple.

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Assemble your own!

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Add some leftover seasoned chicken…et voilà! Enjoy!

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Photo by M. Sandoval
Homemade red wine vinaigrette: 

½ cup red wine vinegar

1/3 cup olive oil

teaspoon lemon juice

teaspoon spicy yellow mustard

salt and pepper

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Photo by M. Sandoval
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