Bacon, Lettuce and Sun-Dried Tomato Salad

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READY IN: 20mins
SERVES: 10
YIELD: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook the bacon in a skillet over medium high heat. Remove the pieces with a slotted spoon. Drain on paper toweling.
  • Remove the sun-dried tomatoes from the oil. Reserve the oil for another use.
  • Combine the salad greens and herbs in a large bowl.
  • Whisk together the red wine vinegar and balsamic vinegar. Slowly whisk in the olive oil.
  • Peel and finely chopped the hardboiled eggs.
  • Toss the lettuce with enough dressing to just coat the leaves. Toss with the bacon and sun-dried tomatoes. Garnish with the chopped egg. Season with salt and pepper and serve.
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