- 1/4 pound bacon
- 2 eggs
- 1/2 head lettuce
- 1 carrot, shredded
- 1 tomato, sliced
- 1 tablespoon corn oil
- 1 tablespoon red wine vinegar
- salt and pepper to taste
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place lettuce in a salad bowl along with the carrot and tomato. Sprinkle with bacon and eggs and toss.
- Drizzle oil over salad. Add vinegar and salt and pepper to taste.