Bacon, Lettuce and Sun-Dried Tomato Salad

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READY IN:
20mins
SERVES:
10
YIELD:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the bacon in a skillet over medium high heat. Remove the pieces with a slotted spoon. Drain on paper toweling.
  2. Remove the sun-dried tomatoes from the oil. Reserve the oil for another use.
  3. Combine the salad greens and herbs in a large bowl.
  4. Whisk together the red wine vinegar and balsamic vinegar. Slowly whisk in the olive oil.
  5. Peel and finely chopped the hardboiled eggs.
  6. Toss the lettuce with enough dressing to just coat the leaves. Toss with the bacon and sun-dried tomatoes. Garnish with the chopped egg. Season with salt and pepper and serve.

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