To make this salad even easier to prepare, you can purchase hard-boiled eggs. Having a stash of cooked bacon on hand will also help you pull the salad together more quickly. I often have extra fried bacon in the fridge for easy additions to salads like this one.
Ingredients
- 1 head iceberg lettuce, quartered
- 4 tablespoons coconut vinegar or apple cider vinegar, divided
- 1 small tomato, diced
- 2 green onions, sliced, or 1 heaping tablespoon chopped red onion (or a combination of both)
- 2 large hard-boiled eggs, peeled and finely chopped
- 2 slices bacon, cooked and crumbled
- ½ cup Dairy-Free Ranch Dressing
How to Make It
- Place the lettuce wedges cut side up on a serving platter. Pour 1 tablespoon of the vinegar onto each wedge, getting the vinegar between the leaves.
- Sprinkle each wedge of lettuce with tomatoes, onions, chopped hard-boiled egg, and crumbled bacon, then drizzle with the ranch dressing.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 204 kcal Calories from Fat: 165.6 kcal |
|
% Daily Value*
|
| Total Fat 18.4 g 53% |
Trans Fat 0.0 g |
carbohydrates 4.2 g 3% |
Dietary Fiber 1 g 3% |
Protein 6.3 g 13% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |