Bacon And Egg Toss
|Garlic||1⁄2 Clove (2.5 gm), minced|
|French dressing||1⁄3 Cup (5.33 tbs)|
|Torn lettuce||3 Cup (48 tbs)|
|Torn curly endive||2 Cup (32 tbs)|
|Bacon slices||8 , fried and drained|
|Chopped green onions and tops||1⁄4 Cup (4 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Sliced radishes||1⁄3 Cup (5.33 tbs)|
|Tomatoes||2 , cut into wedges|
|Hard-cooked eggs||4 , sliced|
Add minced garlic to dressing.
Place greens in salad bowl and crumble 6 of the slices of bacon atop.
Add onions, celery, and radishes.
Pour dressing over and toss.
Add tomatoes and egg slices (reserve some for trim if desired); toss very lightly.
Crumble remaining strips of bacon over.