Romaine Salad with Bacon and Hard-Cooked Eggs
Here's a slight twist to the ever-favourite Caesar salad.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 106 |
| pro | 8 g |
| total fat | 7 g |
| sat. fat | 2 g |
| carb | 4 g |
| fibre | 2 g |
| chol | 129 mg |
| sodium | 358 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 12% |
| vit A | 30% |
| vit C | 38% |
| folate | 66% |
-
4 eggs
5 slices bacon
10 cups (2.5 L) torn romaine lettuce (about 1 head)
1/2 cup (125 mL) thinly sliced red onion
Dressing:
1/3 cup (75 mL) extra-virgin olive oil
2 tbsp (25 mL) red wine vinegar
1 tbsp (15 mL) grainy mustard
1 clove garlic, minced
1/2 tsp (2 mL) each salt and pepper
Preparation:
Arrange eggs in single layer in saucepan; pour in enough cold water to come at least 1 inch (2.5 cm) above eggs. Cover and bring to boil over high heat. Immediately remove from heat; let stand for 20 minutes. Drain and chill eggs in cold water. Peel and cut each egg into quarters. Set aside.
Meanwhile, in skillet, fry bacon over medium-high heat until crisp, about 5 minutes. Drain on paper towel; crumble.
Dressing: In large bowl, whisk together oil, vinegar, mustard, garlic, salt and pepper. Add lettuce, onion and bacon; toss to coat. Garnish with eggs.
Additional Information
Source
Canadian Living Magazine: May 2005
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