Bacon and hard-boiled eggs with homemade croutons, toasted pine nuts, roasted red peppers and a citrusy mint and dill vinaigrette.
Happy Saturday, or as we like to call it, Baconday. This fresh, bright salad has all the Saturday Brunch Indulgence feel without the lethargy and guilt that follows. Except I’m putting some of that extra mint into a glass of rum as we speak. Kidding! Or not.
Whole wheat, heavily seeded bread lightly tossed with olive oil and salt and pepper, toasted under the broiler. Instant croutons with no additives.
- Olive Oil
- Fresh Lime Juice
- New Zealand Honey
- Dijon Mustard
- White Wine Vinegar
- Freshly Minced Mint and Dill