BELT Salad
"From recipes+ looks delicious, they suggested butter lettuce leaves but I don't see why you could not use other lettuces if you so wished."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (1919.5 g)
- Calories 751.4
- Total Fat - 38 g
- Saturated Fat - 12.8 g
- Cholesterol - 383.2 mg
- Sodium - 1385 mg
- Total Carbohydrate - 61.8 g
- Dietary Fiber - 21.3 g
- Sugars - 36.2 g
- Protein - 50 g
- Calcium - 410.1 mg
- Iron - 9.6 mg
- Vitamin C - 61.4 mg
- Thiamin - 1 mg
Step by Step Method
Step 1
Place eggs in a saucepan, cover with cold water and then bring to the boil over moderate heat, gently stirring (the helps centre the yolks) and boil, with stirring, for 8 minutes and then drain and then refresh under cold water and then peel and cut eggs in half lengthwise.
Step 2
Meanwhile, heat a frying pan over moderately high heat and cook bacon for 3 minutes each side or until brown and cooked and then drain on paper towel and once drained of fat chop coarsely.
Step 3
Arrange lettuce on serving plates and top with bacon, tomato, egg and croutons.
Step 4
Whisk sour cream, buttermilk, 1 tablespoon water, mustard and green onion in a bowl and then drizzle dressing over salad and serve.
Tips
No special items needed.
1 Reviews
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