Bacon and Egg Salad | How to be Awesome on $20 a Day

Bacon and Egg Salad

Bacon and Egg Salad | How to be Awesome on $20 a Day

I never ever want to eat salad. Like basically ever. Every once in a while, I will convince myself to do it. I’ll occasionally swap out french fries for a side salad if I’m feeling really guilty, but only if there’s a creamy dressing of some type. I’ll go to the salad bar at Pizza Hut since it’s included, but it’s mainly to have something to distract me while I wait for cheese and carbs. I seriously don’t think there’s ever been a moment in my life where I thought having a salad was actually a good idea.

Bacon and Egg Salad | How to be Awesome on $20 a Day

But I made you a salad anyway because it’s what people do sometimes. It’s okay, though, because I put bacon on it. I also used the bacon grease in the dressing. It’s basically not healthy at all. 

Putting bacon and eggs in a salad is not as awesome as putting them on toast with cheese, but as salads go, this one is pretty good. And you actually feel like you’ve eaten something when you’re done. You’re not just wandering around desperate for more food and feeling like a terrible person because the whole reason you ate a salad in the first place was because you know you eat too much.

Bacon and Egg Salad | How to be Awesome on $20 a Day

I’m not really selling this, am I? My point is, this salad doesn’t suck. Make yourself a bacon and egg salad and leave the self-loathing at the door for a night.

Bacon and Egg Salad
Serves 2
Bacon and Egg Salad turns awful into awesome.
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Prep Time
30 min
Cook Time
10 min
Prep Time
30 min
Cook Time
10 min
Ingredients
  1. 4 eggs
  2. 1 large head of your favorite lettuce (or two smaller ones, ya know, enough for two people)
  3. 1 garlic clove
  4. 4-6 slices of bacon (whatever's leftover in your fridge)
  5. 1 Tablespoon Dijon mustard
  6. 4 teaspoons cider vinegar
Instructions
  1. Put your eggs in a small saucepan and fill with water just until your eggs are submerged. Put this over high heat and bring to a boil. Allow the water to boil for one minute and then turn off the heat. Leave everything alone for ten minutes. Pour cold water over the eggs, then park them in the fridge until you're ready for them.
  2. Chop or tear your lettuce and throw it in your salad bowl.
  3. Crack a clove of garlic by placing it under the flat of your knife and giving it a good whack. Peel the garlic and put it in your frying pan with just a touch of oil if you have it. Turn the heat under your frying pan to medium
  4. Using scissors, cut your bacon into small pieces over your frying pan. Stir frequently and cook until the bacon is crisp.
  5. Drain the bacon on a paper towel lined plate, and discard the garlic. (Or not, if that's your thing.) Remove the frying pan from the heat.
  6. Add the Dijon mustard to your bacon fat and carefully whisk these two together until combined.
  7. Whisk in the vinegar and Worcestershire.
  8. Season your lettuce if you like and add your bacon and dressing. Toss lightly.
  9. Peel your eggs, then cut them into quarters and add these to your salad. Give it a final gentle toss, then try to convince yourself you're having a healthy meal whilst eating lettuce coated in bacon fat. It's gonna be so awesome!
Adapted from How to be Awesome on $20 a Day
How to be Awesome on $20 a day http://awesomeon20.com/
Feta & Strawberry Salad from Awesome on 20

Feta and Strawberry Salad

Feta & Strawberry Salad from Awesome on 20  

    It’s me, Emily!  Yep, that’s right, I’m back, viewers.  I’d just like to start out with saying that, yes, I am a vegetarian, and yes, I do like sweets.  So for me, that means I have to make sure I’m getting the proper nutrients I need everyday so that I don’t eat chocolate every day.  What I try to eat everyday is a  fruit, a vegetable, and something with protein, which usually includes beans, nuts, dairy, or eggs.  So, why not eat this Feta and Strawberry Salad?

Feta & Strawberry Salad from Awesome on 20

      For this delicious  and healthy salad, all you need are pecans (protein), feta cheese (protein), strawberries (fruit), romaine lettuce (vegetables), and poppy seed dressing (a little something extra).  It has a great blended taste between the freshness of the fruits and veggies, the more bitter taste of the nuts, the addition of the magnificent cheese, and, of course, dressing never killed anyone.  This blend of taste is exactly why it’s my absolute favourite salad, hands down.

      To make this salad, simply cut your strawberries into quarters, slice up the lettuce, sprinkle some chopped pecans and feta in there, and pour some dressing on top of it, and it’ll taste great!

      If you’d like to be a bit more adventurous, the way I’d like to be with my food, add some pineapple chunks and tangerine slices into the salad for a wider burst of flavours.  

Feta & Strawberry Salad from Awesome on 20

      Finally, I’d just like to say, if you’re lookin’ for a cool, summertime salad with a great, fresh taste, try my favourite salad: the Feta and Strawberry Salad. 

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Bacon and Egg Salad

Bacon and Egg Salad

Bacon and Egg Salad

I have a problem. I eat like an eight year old. It’s wonderful and terrible all at the same time. It’s pretty much cheeseburgers and ice cream around here all the time. After all, the four food groups of awesome aren’t exactly designed for bikini season. This is especially ironic since I live in the land of endless summer. But regardless of imminent swimsuit wearing possibilities, I’ll always go for another slice of pizza. I like to enjoy myself

And yet, sometimes even I can start to feel weighed down by all the cheeseburgers, cookies and pizza. Oh and one too many ciders. Unfortunately, even my attempts at “healthy” eating end up with bacon in them.

Bacon and Egg Salad

Look, I just don’t like vegetables. If I could be hypnotized into believing that broccoli and kale were delicious, I’d do it in a second. It just doesn’t make me happy. In fact, it kind of grosses me out. I have issues. I don’t mind the occasional simple salad, provided it doesn’t contain frisee. This, however, is a salad I actually look forward to.

The dressing is made from Dijon mustard whisked right into the bacon grease, and it’s topped with tender lovely boiled eggs. And bacon. Did I mention bacon?

Bacon and Egg Salad

Life is too short to eat bad food. This salad is delicious and is bound to have fewer calories than a bacon cheeseburger. Maybe it’s not clean or skinny, but it definitely tastes awesome. Do it!

Bacon and Egg Salad
Serves 4
A salad that's not so light, but full of flavor
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 4 eggs
  2. 1 head of your favorite lettuce (I pick whatever's second cheapest after iceberg, but never ever frisee)
  3. 1 garlic clove (or garlic infused oil)
  4. 4-6 slices of bacon (whatever's leftover in your fridge)
  5. 1 Tablespoon Dijon mustard
  6. 4 teaspoons cider vinegar
  7. dash of Worcestershire sauce
Instructions
  1. Put your eggs in a small saucepan and fill with water just until your eggs are submerged. Put this over high heat and bring to a boil. Allow the water to boil for one minute and then turn off the heat. Leave everything alone for ten minutes. Pour cold water over the eggs, then park them in the fridge until you're ready for them.
  2. Chop or tear your lettuce and throw it in your salad bowl.
  3. Crack a clove of garlic by placing it under the flat of your knife and giving it a good whack. Peel the garlic and put it in your frying pan with just a touch of oil if you have it. Turn the heat under your frying pan to medium
  4. Using scissors, cut your bacon into small pieces over your frying pan. Stir frequently and cook until the bacon is crisp.
  5. Drain the bacon on a paper towel lined plate, and discard the garlic. (Or not, if that's your thing.) Remove the frying pan from the heat.
  6. Add the Dijon mustard to your bacon fat and carefully whisk these two together until combined.
  7. Whisk in the vinegar and Worcestershire.
  8. Season your lettuce if you like and add your bacon and dressing. Toss lightly.
  9. Peel your eggs, then cut them into quarters and add these to your salad. Give it a final gentle toss, then try to convince yourself you're having a healthy meal whilst eating lettuce coated in bacon fat. It's gonna be so awesome!
Adapted from Kitchen by Nigella
How to be Awesome on $20 a day http://awesomeon20.com/
Check us out at Inside BruCrew's link party
Check us out at Inside BruCrew’s link party
Southwest Pasta Salad

Picnic Week: Southwest Pasta Salad

Southwest Pasta Salad

There are a few things you need in order to have a totally awesome picnic. Plenty of food is a no-brainer. Also, don’t forget the wine, and/or beer, and/or cider. And bring all of your awesome friends because that makes everything perfect. Here are a few more things to check off your list.

  1. A big tablecloth for covering the possibly gross picnic table in the park, or to use as a big picnic blanket if you can’t get a table.
  2. Cups for discreet sipping of adult beverages.
  3. Matches to light the grill.
  4. A corkscrew (unless you brought screw top wine which I do all the time)
  5. Plates, napkins, and utensils. (I’ve forgotten forks before.)
  6. Condiments because that’s what makes stuff extra awesome.

Southwest Pasta Salad

You should also probably bring along this Southwest Pasta Salad. It totally rocks. It’s simple, bright, delicious, and a bit spicy. That’s where it’s at!

I love this recipe because it’s unexpected. It’s also brilliant for a picnic because it can be made ahead of time. In fact, it’s even better after it’s had a chance to sit in the fridge for a day. Black beans, corn, green onions, and bell peppers, combined with a spicy lime dressing, take this recipe above and beyond your normal every day pasta salad.

It also never hurts to have a vegetarian dish at your picnic. You never know who might stop by.

Pack your picnic basket with plenty of flavors. Trust me. It’s awesome.

Southwest Pasta Salad

Southwest Pasta Salad
Serves 6
A spicy take on pasta salad
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 1/2 pound small pasta (I used penne because it was in my pantry)
  2. zest of 2 limes
  3. 1 can black beans, drained and rinsed
  4. 1/2 bell pepper, diced
  5. 3 green onions, chopped (I use scissors)
  6. 1/2 cup frozen corn
  7. 1/2 cup shredded pepper jack cheese
for the dressing
  1. 6 Tbsp lime juice (I combine the juice from the fresh limes I zested with some from the squeezy lime-shaped bottle. Nigella does it, so it’s okay.)
  2. 1/4 cup cider or rice vinegar (really whatever’s in your pantry will probably work)
  3. 4 cloves garlic, minced
  4. 1-1/2 tsp chili powder
  5. 1 tsp cumin
  6. 1/2 tsp coriander
  7. 1/2 tsp salt
  8. 2 tsp sugar
  9. 3/4 cup oil (I used olive oil)
Instructions
  1. Cook your pasta in a large pot of boiling salted water, according to the time on the package. Drain
  2. Zest your lime into the bottom of a large mixing bowl.
  3. Add the black beans, bell pepper, green onion, corn, and cheese. Stir to combine.
  4. Add the pasta and stir it up.
  5. The easiest way to make the dressing is to combine all the ingredients in a jar with a tight fitting lid. Give it a good shake until the oil has mixed in.
  6. Pour the about 2/3 of the dressing over your salad and give it a stir. If you want more, add it. If not, save it for something awesome later.
  7. Allow the salad to chill in the fridge for at least an hour, but overnight is even better.
  8. Best served under puffy clouds.
Adapted from Our Best Bites
Adapted from Our Best Bites
How to be Awesome on $20 a day http://awesomeon20.com/
 

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