6 cups salad greens (iceberg, romaine, spinach); use ones that are slightly old or wilted
4 slices bacon
2 tablespoons white or apple cider vinegar
1 tablespoon sugar
Salt and pepper, to taste
1/2 small red onion, sliced small
1 ripe pear, cored and cubed
- To hard-boil eggs: Place eggs in the bottom of a saucepan and add enough cold water to cover the eggs by about an inch. Bring the water to a full boil, then place a lid on the pot. Turn off the heat and allow it to set on the burner for 10 minutes. After the eggs are cooked, move them to a bowl with ice water or allow cold water to run over them. Peel and cut into quarters once they are cool. Refrigerate until you are ready to assemble the salad.
- Cook bacon in a pan over medium-low heat until crisp. Once crispy, move bacon to a paper towel, leave the bacon grease in the pan (about 2 tablespoons, a thin layer on the bottom of the pan). If there are more than 2 tablespoons, remove extra bacon grease.
- Add vinegar, sugar and salt to the pan and bring to a boil, stirring often. Take off the heat.
- Add the chopped greens to a large salad bowl. Sprinkle onion slices, egg quarters, pear and chopped bacon evenly over the greens. Pour the bacon dressing over the salad and serve immediately.