Classic Market Salad Recipe - Fresh & Easy

INGREDIENTS

3 eggs 4 thick slices bacon, crisp-cooked and crumbled 2 cups green beans, cut into 1-1/2-inch pieces, cooked and drained 1 tablespoon minced fresh basil, chives or Italian parsley 4 cups washed mixed baby salad greens 3 tablespoons olive oil 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard 1/4 teaspoon salt 1/4 teaspoon black pepper

PREPARATION:

1. Place eggs in small pot with water to cover; bring to a boil over medium-high heat. Immediately remove from heat. Cover; let stand 10 minutes. Drain; cool eggs to room temperature.
2. Combine bacon, green beans, basil and salad greens in large salad bowl. Peel and coarsely chop eggs; stir into salad. Combine oil, vinegar, mustard, salt and pepper in small bowl; drizzle over salad. Toss gently to coat.

This recipe appears in: Salads NUTRITIONAL INFORMATION: Serving Size: about 2 cups Sodium 365 mg Protein 9 g Fiber 3 g Carbohydrate 7 g Cholesterol 165 mg Saturated Fat 4 g Total Fat 18 g Calories 224