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Bistro Salad


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Rate this recipe 4.5/5 (2 Votes)
Bistro Salad 1 Picture


  • 6 cups torn Boston lettuce
  • 6 slices OSCAR MAYER Bacon, cooked, crumbled
  • 1/2 cup thinly sliced red onions
  • 4 hard-cooked eggs, chopped
  • 1/2 lb. fresh green beans, trimmed, blanched
  • 1 cup croutons
  • 1/3 cup KRAFT Balsamic Vinaigrette Dressing


Servings 6


Step 1

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

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