Market Salad the Editors of Publications International, Ltd.
Net Carbs 4g
Makes 4 servings
|4||thick slices bacon, crisp-cooked and crumbled|
|2||cups green beans, cut into 1-1/2-inch pieces, cooked and drained|
|1||tablespoon minced fresh basil, chives or Italian parsley|
|4||cups washed mixed baby salad greens|
|3||tablespoons olive oil|
|1||tablespoon red wine vinegar|
|1||teaspoon Dijon mustard|
|1/4||teaspoon black pepper|
- Place eggs in small pot with water to cover; bring to a boil over medium-high heat. Immediately remove from heat. Cover; let stand 10 minutes. Drain; cool eggs to room temperature.
- Combine bacon, green beans, basil and salad greens in large salad bowl. Peel and coarsely chop eggs; stir into salad. Combine oil, vinegar, mustard, salt and pepper in small bowl; drizzle over salad. Toss gently to coat.
|Serving Size:||about 2 cups|
|Total Fat||18 g|
|Saturated Fat||4 g|
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