Romaine Salad with Bacon and Hard-Cooked Eggs Romaine Salad with Bacon and Hard-Cooked Eggs

Author: Canadian Living

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

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: May 2005




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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 358 mg
  • Protein 8 g
  • Calories 106.0
  • Total fat 7 g
  • Cholesterol 129 mg
  • Saturated fat 2 g
  • Total carbohydrate 4 g


  • Iron 12.0
  • Folate 66.0
  • Calcium 5.0
  • Vitamin A 30.0
  • Vitamin C 38.0
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Romaine Salad with Bacon and Hard-Cooked Eggs