Mini BLT Wedge Salads
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
16 wedges
-
Course
Main Course, Salad, Appetizer
Mini BLT Wedge Salads
Report
These mini salads with crisp bacon bits are perfect for easy serving, and miniature food always tastes better!
Share:
Ingredients
- 4 large eggs
- 4 lices Oscar Mayer™ Bacon diced
- 1 head iceberg lettuce
- ½ cup KRAFT® Classic Ranch Dressing
- 2 roma tomatoes diced
- ½ cup crumbled blue cheese
- Kosher salt and freshly ground black pepper to taste
Instructions
- Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing; set aside.
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
- Cut lettuce in half right through the middle, then cut the halves into four wedges each. Cut each wedge in half. Repeat with remaining lettuce to make 16 wedges.
- Top each wedge with Ranch dressing, tomatoes, blue cheese, bacon and eggs; season with salt and pepper, to taste.
- Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
