4 hard-cooked eggs
4 cups torn salad greens
1/4 cup chopped onion
4 teaspoons taco seasoning mix
4 slices bacon, crisp-cooked, drained, and crumbled
2 medium tomatoes, chopped
1/4 cup sliced pitted ripe olives, optional
1/2 cup bottled reduced-fat talian salad dressing
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
1/2 to 1 cup (1 to 2 ounces) tortilla or corn chips
Parsley sprigs, optional
Wedge one of the hard-cooked
eggs and reserve 4 wedges for garnish. Chop remaining eggs.
On 4 individual salad
plates or in 8x8x2-inch baking dish or 1 1/2-quart serving dish,
layer salad greens, onion, chopped eggs, seasoning, bacon, tomatoes,
and olives, if desired. Cover and chill several hours or overnight.
To serve, top with dressing
and cheese. Garnish with tortilla chips, reserved egg wedges,
and parsley, if desired.
Makes 4 servings.
Nutritional information
per serving of 1/4 recipe using 1.5 oz. tortilla chips without
olives and parsley. Calories 329, Protein 19 g Carbohydrates
16 g, Total Fat 20 g, Cholesterol 238 mg, Sodium 862 Mg.
Recipe and photograph provided
courtesy of the American Egg Board.
