Wedge Salad with Hard-Boiled Egg

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

    Yields: 4 servings

  • Nutritional Information

    Per serving: 1/4 of Recipe

    Calories: 180

    Total fat: 11 g
    Saturated fat: 4 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 3 g

    Cholesterol: 294 mg
    Sodium: 364 mg
    Carbohydrates: 5 g
    Fiber: 2 g
    Sugar: 3 g
    Protein: 16 g
    Vitamin A: 158 mcg
    Vitamin D: 2 mcg
    Folate: 37 mcg
    Choline: 220 mg
    Calcium: 73 mg
    Iron: 2 mg
    Potassium: 377 mg

    This recipe is an excellent source of choline and protein, and a good source of vitamin A.


  1. PLACE one 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

  • To hard-boil 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-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
  • To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Start peeling at large end, holding egg under cold running water to help ease the shell off.