Bistro Salad PRINT
- YIELD: 6 servings
|6||cups torn Boston lettuce|
|6||slices OSCAR MAYER Bacon, cooked, crumbled|
|½||cup thinly sliced red onions|
|4||hard-cooked eggs, chopped|
|½||lb. fresh green beans, trimmed, blanched|
|⅓||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.
Kraft Kitchens TipsHow to Blanch Green BeansAdd 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.
Make AheadPrepare ingredients as directed; place each in separate airtight container. Refrigerate up to 24 hours before assembling salad as directed