Salad Compost!

As the temperatures get warmer...You may find that it is healthier to eat a salad...Here is a unique recipe for a diffrent type of salad...

INGREDIENTS:

Salad-

1 small French bread stick

2 clove(s) garlic, crushed

1/4 cup(s) olive oil

6 strip(s) thin-sliced bacon

5 ounce(s) mesclun

6 medium plum tomatoes, sliced thinly

4 hard-boiled eggs, halved len1 small French bread stick

2 clove(s) garlic, crushed

1/4 cup(s) olive oil

6 strip(s) thin-sliced bacon

5 ounce(s) mesclun

6 medium plum tomatoes, sliced thinly

4 hard-boiled eggs, halved lengthways.

Red Wine Vinaigrette:

1/4 cup(s) red wine vinegar

1 tablespoon(s) Dijon mustard

1/3 cup(s) extra virgin olive oil


DIRECTIONS:

1.Preheat broiler. Combine garlic and oil.

2.Cut bread into 1/2-inch slices. Brush both sides with combined garlic oil; toast under preheated broiler.

3.Cook bacon in large frying pan until crisp; drain on absorbent paper.

4.Meanwhile, place ingredients for red wine vinaigrette in screw-top jar; shake well.

5.Layer bread and bacon in large bowl with mesclun and tomato, top with egg; drizzle with vinaigrette.

As usual...I would serve this with Ice Tea....Enjoy!

Somehow I get the impression I'm writing about this stuff a little pre-maturely!  I mean,it's only early spring!