Wedge Salad with Hard Cooked Egg
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
- Nutritional Information
Per Serving (1 topped wedge dressing NOT included):
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
PLACE 1 wedge of lettuce on each serving plate.
DIVIDE sliced eggs, grape tomatoes, bacon bits and chives evenly among plates.
SERVE with your favorite salad dressing.
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.