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Romaine Salad with Bacon and Hard-Cooked Eggs

By The Canadian Living Test Kitchen

Tested till perfect

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Romaine Salad with Bacon and Hard-Cooked Eggs

This recipe makes 6 servings

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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

More great recipes from this menu:

Here's a slight twist to the ever-favourite Caesar salad.

Ingredients

  • 4 eggs
  • 5 slices bacon
  • 10 cups torn romaine lettuce, (about 1 head)
  • 1/2 cup thinly sliced red onion
  • Dressing:
  • 1/3 cup extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp grainy mustard
  • 1 clove garlic, minced
  • 1/2 tsp 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.

Source : Canadian Living Magazine: May 2005

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