Directions:
- Bring 12 cups water to a boil in a large Dutch oven. Add eggs; boil 5 (soft cooked) to 7 (hard cooked) minutes or to desired degree of doneness. Remove from heat, and let eggs stand in hot water 1 minute; drain. Peel under cold running water. Cut eggs in half.
- Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels.
- Gently toss together bacon, arugula, next 4 ingredients, and desired amount of Parmesan Vinaigrette. Divide mixture among 8 salad bowls. Top each with 2 egg halves. Sprinkle with salt and pepper to taste. Serve with remaining Parmesan Vinaigrette.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3604.52 Kcal (15091 kJ) | ||
| Calories from fat | 1908.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 212.05g | 326% | |
|---|---|---|---|
| Cholesterol | 2126.47mg | 709% | |
| Sodium | 5447.93mg | 227% | |
| Potassium | 2454.29mg | 52% | |
| Total Carbs | 280.28g | 93% | |
| Sugars | 76g | 304% | |
| Dietary Fiber | 19.87g | 79% | |
| Protein | 183.07g | 366% | |
| Vitamin C | 97.2mg | 162% | |
| Iron | 22.3mg | 124% | |
| Calcium | 1798.6mg | 180% | |
| Amount Per 100 g | |||
| Calories | 152.87 Kcal (640 kJ) | ||
| Calories from fat | 80.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.99g | 326% | |
|---|---|---|---|
| Cholesterol | 90.18mg | 709% | |
| Sodium | 231.05mg | 227% | |
| Potassium | 104.09mg | 52% | |
| Total Carbs | 11.89g | 93% | |
| Sugars | 3.22g | 304% | |
| Dietary Fiber | 0.84g | 79% | |
| Protein | 7.76g | 366% | |
| Vitamin C | 4.1mg | 162% | |
| Iron | 0.9mg | 124% | |
| Calcium | 76.3mg | 180% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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