Bistro Salad from the Kraft site!
Salad goes glam with a sleek arrangement of veggies next to eggs and bacon, drizzled with balsamic. All can't wait to be mixed for delicious flavor in every bite.
6 servings, 1-1/2 cups each
cups torn Boston lettuce
slices OSCAR MAYER Bacon, cooked, crumbled
cup thinly sliced red onions
hard-cooked eggs, chopped
lb. fresh green beans, trimmed, blanched
cup KRAFT Balsamic Vinaigrette Dressing
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.
on May. 28, 2012 at 12:26 PM