Bistro Salad

September 03, 2011

YIELD: 6 servings

Ingredients

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
1	cup croutons
⅓	cup KRAFT Balsamic Vinaigrette Dressing

Directions

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