Lemon-Dill Egg Wedge Salad

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.

Qty Ingredient
6 eggs, hard boiled, peeled, chopped
1 headiceberg lettuce, cut into 6 wedges
1/2 cupsreduced fat ranch salad dressing
1/2 teaspoonslemon pepper
1 tablespoonsfresh dill (or 1 tsp dried dill weed)
4 stripsbacon, crisp cooked, drained, crumbled, divided
2 green onions, finely chopped
1 stalkcelery, chopped
1/2 cupsred pepper, chopped
Fresh dill sprigs (optional)

Directions:

  1. 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.
  2. Serve salad over lettuce wedges. Sprinkle each serving with remaining bacon. If desired, garnish with fresh dill sprigs.