Delight in our delicious Bistro Salad recipe! Our Bistro Salad goes glam with a sleek arrangement of veggies next to eggs and bacon, topped with balsamic.
What You Need
Original recipe yields 6 servings
6 cups torn Boston lettuce
6 slices OSCAR MAYER Bacon, cooked, crumbled
1/2 cup thinly sliced red onion s
4 hard-cooked egg s, chopped
1/2 lb. fresh green beans, trimmed, blanched
1 cup croutons
1/3 cup KRAFT Balsamic Vinaigrette Dressing
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Let's Make It
Cover platter with lettuce.
Arrange bacon, onions, eggs, beans and croutons in rows over lettuce.
Drizzle with dressing; toss lightly.
How to Blanch Green Beans
Add beans to large pot of boiling water; cook, uncovered, 3 min. Drain. Immediately plunge beans into bowl of ice water to stop the cooking process. Cool completely. Drain beans, then pat dry before using as directed.
Prepare ingredients as directed; place each in separate airtight container. Refrigerate up to 24 hours before assembling salad as directed.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1-1/2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.