Bacon Maple Pecan Salad

Author Becky's Mindful Kitchen


  • ~4 c lettuce
  • 1/2 c chopped or halved pecans
  • 2 small-medium apples, diced
  • 1 package bacon, cooked and chopped
  • 1 egg/person, fried in bacon fat-sunny side up
  • Harvest Maple Balsamic and Chipotle Olive Oil
  • optional: shredded cheese


  • In a large bowl, mix together all of the ingredients except for the egg.  Dish each individual serving and drizzle with equal parts of the vinegar and olive oil.  Place hot egg on top of the salad and top with cheese.  Serve immediately. 
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