Guilt Free Blue Cheese Chopped Salad
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 170.1
- Total Fat: 9.9 g
- Cholesterol: 35.3 mg
- Sodium: 521.7 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 1.8 g
- Protein: 12.4 g
View full nutritional breakdown of Guilt Free Blue Cheese Chopped Salad calories by ingredient
Introduction
This is our version of one of our favorite restaurant salads. By swapping out the type of bacon, tossing the yolks and using a reasonable amount of dressing we make this guilt free delicousness. This is our version of one of our favorite restaurant salads. By swapping out the type of bacon, tossing the yolks and using a reasonable amount of dressing we make this guilt free delicousness.Number of Servings: 2
Ingredients
-
1 head "living lettuce" (or a medium sized Boston lettuce)
10 thin slices red onion
2 tbsp Brianna's True Blue Cheese Salad Dressing
3 hard boiled eggs, whites only
1 medium sized firm tomato (heirloom if you can get it)
2 tbsp Hormel Real Bacon (find by the bacon bits)
2 tbsp Blue Cheese crumbles
Directions
1. Hard boil your eggs (I put them in boiling water for ten minutes then run them under cold water for three minutes so they're easier to peel)
2. Take off the outer layers of lettuce and core head. If dirty wash the remaining leaves and dry in salad spinner. Cut head in half and put each half in a salad bowl.
3. Peel and slice onion thinly. Add about 5 slices to each bowl.
4.. Drizzle 1 tbsp of dressing on each bowl.
5. Peel eggs, discard yolks and chop, not quite finely but into small pieces. Put 1.5 eggs on each bowl.
6. Chop tomato into smallish pieces. If very water toss onto paper towels to dry somewhat (or salad will be watery). Add half to each bowl.
7. Put one tbsp of bacon and one of blue cheese on each bowl.
Serve with a sharp knife so diner can slice and mix his or her salad.
Serving Size: Makes 2 good sized bowls of salad
Number of Servings: 2
Recipe submitted by SparkPeople user MIRDREAMS.
2. Take off the outer layers of lettuce and core head. If dirty wash the remaining leaves and dry in salad spinner. Cut head in half and put each half in a salad bowl.
3. Peel and slice onion thinly. Add about 5 slices to each bowl.
4.. Drizzle 1 tbsp of dressing on each bowl.
5. Peel eggs, discard yolks and chop, not quite finely but into small pieces. Put 1.5 eggs on each bowl.
6. Chop tomato into smallish pieces. If very water toss onto paper towels to dry somewhat (or salad will be watery). Add half to each bowl.
7. Put one tbsp of bacon and one of blue cheese on each bowl.
Serve with a sharp knife so diner can slice and mix his or her salad.
Serving Size: Makes 2 good sized bowls of salad
Number of Servings: 2
Recipe submitted by SparkPeople user MIRDREAMS.