Bacon and Egg Salad

6 hard-cooked eggs, cut in half horizontally
2 medium tomatoes (quartered)
½ cup (125 mL) chopped cooked bacon
2/3 cup (150 mL) sliced celery
3 cups (750 mL) torn lettuce
1/3 cup (75 mL) Honey Mustard Dressing (below)

Combine all ingredients except dressing in large salad bowl; toss lightly. Just before serving, drizzle dressing over salad. Makes 6 servings.

Honey Mustard Dressing:
¼ cup (50 mL) grainy Dijon mustard
¼ cup (50 mL) honey
¼ cup (50 mL) apple cider vinegar
¼ cup (50 mL) extra virgin olive oil
1 tsp (5 mL) salt
¼ tsp (1 mL) black pepper

Combine all ingredients in a jar with a tight-fitting lid, shake until well combined. Refrigerate and let the flavours blend for at least 30 minutes (preferably 2 hours), before drizzling on bacon and egg salad.

Nutrient Analysis:
Calories: 303
Carbohydrates: 9.0
Fat: 27.2
Protein: 7
Sodium: 337.7