1/4 pound bacon
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.