Crisp Romaine With Egg-Mustard Dressing
4
Servings
Servings
10m PT10M
Prep Time
Prep Time
20m PT20M
Cook Time
Cook Time
30m
Ready In
Ready In
Recipe: #29124
February 26, 2018
Categories: Salads, Vegetable Salad, Pork, Bacon, Eggs, Vegetables, Lettuce, North American, Easy/Beginner Cooking, Gluten-Free, Low Carbohydrate, Non-Dairy more
"This is another recipe I received from a local restaurant called Stanley & Seaforts Steak, Chop and Fish House...We love eating there..."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (208.4 g)
- Calories 275.7
- Total Fat - 16.5 g
- Saturated Fat - 5.3 g
- Cholesterol - 188.2 mg
- Sodium - 572.3 mg
- Total Carbohydrate - 14 g
- Dietary Fiber - 2.4 g
- Sugars - 11 g
- Protein - 17.5 g
- Calcium - 66.7 mg
- Iron - 2.3 mg
- Vitamin C - 4.9 mg
- Thiamin - 0.2 mg
Step 1
Separate hard -cooked eggs into whites and yokes. Chop whites and set aside. Mix yolks with mustard, vinegar and sugar until smooth. Combine romaine in a bowl and toss with egg dressing, then lightly mix in the warm bacon drippings. Sprinkle top of salad with egg whites, bacon pieces and green onion.
Tips & Variations
No special items needed.
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