Wedge Salad with Hard Cooked Egg

Wedge Salad
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  • Ingredients
    1 large head iceberg lettuce, washed, cut into 6 wedges
    6 HARD-COOKED EGGS, peeled, sliced
    1 cup grape tomatoes, halved
    1/2 cup bacon bits OR cooked crumbled bacon
    2 tbsp. chopped fresh chives

    Yields: 4

  • Nutritional Information

    Per Serving (1 topped wedge dressing NOT included):

    Calories: 144

    Total fat: 9 g
    Saturated fat: 3 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 4 g

    Cholesterol: 195 mg
    Sodium: 253 mg
    Carbohydrate: 5 g
    Dietary fiber: 2 g
    Protein: 11 g
    Vitamin A: 1145.1 IU
    Vitamin D: 43.5 IU
    Folate: 63.4 mcg
    Calcium: 51.9 mg
    Iron: 1.3 mg


  1. PLACE 1 wedge of lettuce on each serving plate.

  2. DIVIDE sliced eggs, grape tomatoes, bacon bits and chives evenly among plates.

  3. SERVE with your favorite salad dressing.

Insider Info

Serve with a vinaigrette, Blue Cheese or Green Goddess dressing.

To hard-cook eggs:  PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan.  LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra-large) COOL completely under cold running water and peel.

Hard-cooked eggs are easiest to peel right after cooling.  Cooling causes the egg to contract slightly in the shell.

To peel a hard-cooked egg:  Gently tap egg on countertop until shell is finely crackled all over.  Roll egg between hands to loosen shell.  Starting peeling at large end, holding egg under cold running water to help ease the shell off.