The secret to this recipe are the grated eggs, which adds creaminess to this simple salad, finished off with sweet onion vinaigrette. It is sure to become your salad go-to!


Dressing: In a small bowl combine apple cider vinegar, honey, onion, mustard, salt and pepper.  Slowly whisk in oil. Set aside.

Salad: Finely grate or chop 2 eggs; slice remaining 2 eggs. In a large salad bowl, combine green, tomatoes, bacon and grated eggs. Toss with dressing to coat and garnish with remaining egg slices. Serve immediately. 

Variation: Sliced mushrooms, apples diced avocado and toasted sunflower seeds would be delicious additions to this salad. 

Tip: Grating or finely chopping the eggs adds creaminess to the salad but you can also serve the eggs in wedges or slices on the top.

Brought to you by: Egg Farmers of Ontario