Bistro Salad

Prep Time: 20 min
Total Time: 20 min
Makes : 6 servings, 1 1/2 cups each


WHAT YOU NEED

6 cups torn Boston Lettuce
6 Slices Bacon, cooked, crumbled
1/2 cup thinly sliced red onions
4 hard-cooked egges, cooled and chopped
1/2 lb. fresh green beans, trimmed, blanched
1 cup Croutons
1/3 cup Balsamic Vinaigrette Dressing


MAKE IT

Cover platter with lettuce.
Arrange bacon, onions, eggs, and croutons in rows over lettuce.
Drizzle with dressing, shake slightly so dressing runs down to lettuce underneath.


HOW TO BLANCH GREEN BEANS

Add beans to large pot of boiling wather(I added a teaspoon of butter and pinch of salt for taste); cook uncovered for 3 minutes, Drain. Immediately pluge beans into a bowl of ice water to stop the cooking process(shock the beans) Cool completely. Drain beans, then paty dry before using as directed.