Zutaten für Belt Salad
- 2 large eggs
- 4 slices bacon
- 4 cups butter lettuce
- 1/2 cup cherry or grape tomatoes, halved
- 1/4 cup croutons
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped green onions
- 1 tablespoon water
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Zubereitung von Belt Salad
- Place 2 large eggs in a small saucepan. Cover with cold water and bring to a gentle boil over medium heat. Gently simmer for 8 minutes, then immediately drain and transfer eggs to a bowl of ice water to stop cooking. Once cool, peel and carefully slice eggs in half lengthwise.
- While eggs cook, heat a medium frying pan over medium-high heat. Add 4 slices of bacon and cook for 3 minutes per side, or until crispy. Remove bacon from pan and drain on paper towels. Once cool, chop coarsely.
- Arrange 4 cups of butter lettuce (or your favorite lettuce) on serving plates. Top with the chopped bacon, 1/2 cup of halved cherry or grape tomatoes, the sliced hard-boiled eggs, and 1/4 cup croutons.
- In a small bowl, whisk together 1/2 cup sour cream, 1/4 cup buttermilk, 1 tablespoon water, 1 teaspoon Dijon mustard, and 2 tablespoons chopped green onions. Drizzle dressing generously over the salad and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
13g
Fat
31g
Carbs
4g
