* Exported from MasterCook *

BACON AND EGG SALAD

Recipe By :
Serving Size : 8 Preparation Time :0:20
Categories : 5-10G Low Carb Salad-Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 slices bacon
4 hard-boiled eggs
1/2 cup white vinegar
2 tbsp Worcestershire sauce
1/2 cup olive oil
1/2 cup lemon juice
1 1/2 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1 lettuce
1 green pepper
1 bunch watercress
2 stalks celery -- chopped

1. Cook the bacon until brown and crispy Drain and crumble.
2. Quarter the eggs.
3. Blend vinegar, Worcestershire sauce, oil, lemon juice, salt, pepper and paprika. Set aside.
4. Wash and drain lettuce. Chop green pepper. Cut off hard stems of watercress.
5. Mix lettuce which has been broken into bite-size pieces, the pepper, watercress, celery, bacon and eggs.
6. Pour dressing over all and toss lightly.

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Per Serving (excluding unknown items): 212 Calories; 19g Fat (80.4% calories from fat); 6g Protein; 5g Carbohydrate; 1g Dietary Fiber; 111mg Cholesterol; 580mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

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