Market Salad
3 eggs
4 thick slices bacon, fried crisp, drained and crumbled
2 cups green beans cut into 1 1/2 inch lengths, cooked and drained
1 tblspoon minced fresh basil, chives, or italian parsley
4 Cups washed mixed baby salad greens
3 tblspoons olive oil
1 tblspoon red wine vinegar
1 tsp dijon style mustard
1/4 tsp salt
1/4 tsp pepper
1 Place eggs in pot, bring to a boil, immediately remove from heat, cover and let rest for 10 mins, drain and cool eggs to room temp
2 Combine bacon, green beans, basil and salad greens in a large bowl. Peel and coursely chop eggs and stir into salad. Stir the oil, vinegar, mustard, salt and pepper together in a small bowl; drizzle over salad and toss gently but thoroughly.
makes 4 servings (about 2 cups each)
224 cal per serv. 9g protein 7g carbs 3g fiber 4g sat fat
Fat can be brought down lower by using turkey bacon
Something light for summer eating!
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