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.
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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
Directions
Step 1
Prepare the greens: Rinse the mixed salad greens in cold water and pat them dry with paper towels. Set aside in a large bowl.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Prepare the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper.
Step 6
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.
Step 7
Drizzle the dressing: Pour the balsamic vinaigrette over the salad evenly.
Step 8
Serve: Toss lightly if desired and serve immediately. Enjoy this delicious and satisfying salad!
Nutrition Facts
| Serving size | (519.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 835.7 |
| Total Fat 69.3g | 0% |
| Saturated Fat 13.7g | 0% |
| Polyunsaturated Fat 4.6g | |
| Cholesterol 403.7mg | 0% |
| Sodium 2225.5mg | 0% |
| Total Carbohydrate 27.9g | 0% |
| Dietary Fiber 8.6g | 0% |
| Total Sugars 8.1g | |
| Protein 29.0g | 0% |
| Vitamin D 87.1IU | 0% |
| Calcium 306.9mg | 0% |
| Iron 7.2mg | 0% |
| Potassium 941.5mg | 0% |
Source of Calories