Lemon-Dill Egg Wedge Salad
Serving Size: 6
Nutritional Information: Per Serving: 170 cal., 10 g total fat (3 g sat. fat), 195 mg chol., 454 mg sodium, 10 g carb., 2 g fiber, 10 g pro.
|6||eggs, hard boiled, peeled, chopped|
|1 head||iceberg lettuce, cut into 6 wedges|
|1/2 cups||reduced fat ranch salad dressing|
|1/2 teaspoons||lemon pepper|
|1 tablespoons||fresh dill (or 1 tsp dried dill weed)|
|4 strips||bacon, crisp cooked, drained, crumbled, divided|
|2||green onions, finely chopped|
|1 stalk||celery, chopped|
|1/2 cups||red pepper, chopped|
|Fresh dill sprigs (optional)|
- Toss together eggs, bell pepper, celery, green onions, half of the bacon, the dill and lemon pepper in a medium bowl. Stir in salad dressing. Season to taste with salt, Cover and chill for at least 1 hour.
- Serve salad over lettuce wedges. Sprinkle each serving with remaining bacon. If desired, garnish with fresh dill sprigs.