BELT Salad
Created by ImPat on November 14, 2014
- Servings: 4
- Prep Time: 5m
- Cook Time: 10m
- Recipe #15927
Ingredients
- 6 large eggs (at room temperature)
- 8 ounces bacon (8 bacon thin slices, rind removed)
- 12 lettuce leaves (butter lettuce, torn)
- 3 Roma tomatoes (thickly sliced, they specified roma's)
- 1 cup croutons (shop bought o'kay)
- 1/3 cup low-fat sour cream
- 1/4 cup buttermilk
- 3 teaspoons prepared mustard (coarse grain)
- 3 green onions (finely chopped)
How to Make
-
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.
Nutritional Facts
- 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