Market Salad

Market Salad

Market Salad

Net Carbs 4g


Makes 4 servings


3 eggs
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 salt
1/4 teaspoon black pepper


  1. 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.
  2. 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.

Nutritional Information

Serving Size: about 2 cups
Calories 224
Total Fat 18 g
Saturated Fat 4 g
Cholesterol 165 mg
Carbohydrate 7 g
Fiber 3 g
Protein 9 g
Sodium 365 mg

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