Summer Series - Bistro Salad

This is the first recipe I tried full of local veggies. It asks for red onion but I substituted with green onion as anything but green onion is bad for my breast milk. Babies just don't do well with onions I guess! I purchased the most beautiful green onions from Ralph's Farm Market and cut up the chives part as well. I also purchased my green beans from Ralph's and they were so full and flavorful! This recipe is from the Kraft Canada what's cooking magazine but I'm sure you could find it online as well. Enjoy!



(Abby's note: I made this into smaller portions and plated the salad separately)



Ingredients:



6 cups torn Boston lettuce (I used a regular head of lettuce)

1/2 cup Oscar Mayer real bacon bits (I used 6 pieces of real bacon and crumbled)

1/2 cup thinly sliced red onions (or any onion of your choice, green for me or other breastfeeding mothers as a suggestion)

4 hard-boiled eggs, chopped

1/2lb green beans trimmed and blanched (see below for blanching instructions)

1 cup croutons (I used President's Choice ranch flavored croutons - amazing with this salad!)

1/3 cup Kraft extra virgin olive oil aged balsamic vinaigrette dressing (I used this one - fantastic!)



Instructions:



Cover platter with lettuce

Arrange bacon bits, onions, eggs, beans and croutons in rows over lettuce

Drizzle with dressing



How to: Blanch green beans



Add beans to large pot of boiling water; cook, uncovered, for 3 minutes. Drain. Immediately plunge beans into bowl of ice water to stop the cooking process. Cool completely. Drain beans, then pat dry before using as directed.