Bacon and Egg Lettuce Salad

This substantial lettuce salad combines crisp bacon, hard-boiled eggs, cauliflower, mushrooms, and green onions with a sweet-tangy dressing.

The measured recipe and complete sequence are in the card below. Read the method once before starting, then keep the ingredients close by.

What you need

Gather and measure the ingredients before turning on the cooker. Keep optional adjustments small so the finished texture remains predictable.

• 1 pound of bacon (cooked and chopped)
• 4 large hard-boiled eggs (chopped)
• 1 head bibb lettuce (chopped)
• 1 head iceberg lettuce (chopped)
• 1 head cauliflower (chopped)
• 1 lb mushrooms (chopped)
• 1.5 bunches green onions
• 2/3 Cup granulated sugar
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1 Tablespoon dry onion flakes
• 1 teaspoon celery seed
• 1 cup vegetable oil
• 1/2 cup white distilled vinegar

How to prepare it

Cook the bacon until crisp and hard-boil the eggs; cool both before chopping. Chop the two lettuces, cauliflower, mushrooms, and green onions and combine in a large bowl with the bacon and eggs.

For safe handling and storage, follow FoodSafety.gov’s four steps to food safety.

The order matters: prepare the base first, add the remaining ingredients, then use the cooker time in the card. Check the final texture and seasoning before serving.

Serving and storage

Serve according to the recipe card. Cool perishable leftovers promptly and refrigerate in covered containers.

Frequently asked questions

Where are the amounts?

The recipe card below keeps the measured ingredient list and method together.

How should leftovers be kept?

Refrigerate perishable leftovers promptly in a covered container.

Conclusion

The card below keeps the ingredient amounts, cooker setting and timing together. Use the visual doneness cues in addition to the clock.

Recipe card

Bacon and Egg Lettuce Salad

Print Recipe

This substantial lettuce salad combines crisp bacon, hard-boiled eggs, cauliflower, mushrooms, and green onions with a sweet-tangy dressing.

• Author: Maya Collins
• Prep Time: 15 mins plus cooking and cooling
• Cook Time: Not specified
• Total Time: Not specified
• Yield: 12 1x
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 pound of bacon (cooked and chopped)
• 4 large hard-boiled eggs (chopped)
• 1 head bibb lettuce (chopped)
• 1 head iceberg lettuce (chopped)
• 1 head cauliflower (chopped)
• 1 lb mushrooms (chopped)
• 1.5 bunches green onions
• 2/3 Cup granulated sugar
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1 Tablespoon dry onion flakes
• 1 teaspoon celery seed
• 1 cup vegetable oil
• 1/2 cup white distilled vinegar

Instructions

1. Cook the bacon until crisp and hard-boil the eggs; cool both before chopping.
2. Chop the two lettuces, cauliflower, mushrooms, and green onions and combine in a large bowl with the bacon and eggs.
3. Whisk the sugar, dry mustard, salt, onion flakes, celery seed, oil, and vinegar into a dressing; refrigerate until needed.
4. About 15 minutes before serving, toss the salad with enough dressing to coat.