2Tablespoonsfresh lemon juice(juice from about 1 lemon)
1teaspoonhoney or a little more to taste(kids like sweet)
For the Breakfast Salad
3-4slicesbacon, cooked crisp and crumbled (see notes)
2cupschopped fresh greens(I used spinach and romaine)
2hard boiled eggs, chopped or sliced
¼cupchopped pecans or sliced almonds(optional)
freshly grated Parmesan cheese(to taste)
For the Dressing
COMBINE all dressing ingredients in a bowl and WHISK together until well blended. TASTE and ADJUST the flavor to taste. (I sometimes add a little extra lemon juice or even ¼ teaspoon cider vinegar).
For the Salad
COMBINE all the salad ingredients. ADD half of the dressing, and GENTLY TOSS, adding dressing a little at a time until salad is evenly coated. SERVE.
BACON: I usually make it in the microwave, but I will say that baking the bacon in the oven makes it taste even better. It doesn’t spatter and cleanup is pretty easy. So, if you have time, 15-20 minutes, give the oven method a try.
LINE a sheet pan with foil and PLACE cooling rack into the pan. PLACE the bacon on the cooking rack and BAKE until crisp (about 15-20 minutes depending on thickness of the bacon). DRAIN the bacon on paper towel, and when cool enough to handle, CRUMBLE it into small pieces.