Diabetic, Salads

Bistro Salad

From Kraft Recipes


  • 6 cups torn Boston lettuce
  • 6 slices  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  Balsamic Vinaigrette Dressing


Cover platter with lettuce.  Arrange bacon, onions, eggs, beans and croutons in rows over lettuce.  Drizzle with dressing; toss lightly.

How to Blanch Green Beans

Add 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.


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