Bistro Salad

By á-3090

Ingredients

• 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

Details

Servings 6

Preparation

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