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Salads & sides

Bistro Salad

Bistro Salad recipe
photo by:kraft
Salad goes glam with a sleek arrangement of veggies next to eggs and bacon, drizzled with balsamic. All can't wait to be mixed for delicious flavor in every bite.
time
prep:
20 min
total:
20 min
servings
total:
6 servings, 1-1/2 cups each
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What You Need

6
cups  torn Boston lettuce
6
slices  OSCAR MAYER 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  KRAFT Balsamic Vinaigrette Dressing

Make It

COVER platter with lettuce.

ARRANGE bacon, onions, eggs, beans and croutons in rows over lettuce.

DRIZZLE with dressing; toss lightly.

Kraft Kitchens Tips

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.
Make Ahead
Prepare ingredients as directed; place each in separate airtight container. Refrigerate up to 24 hours before assembling salad as directed.
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