These mini salads with crisp bacon bits are perfect for easy serving, and miniature food always tastes better!
Ingredients
4large eggs
4slicesOscar Mayer™ Bacon, diced
1head iceberg lettuce
½cupKRAFT® Classic Ranch Dressing
2Roma tomatoes, diced
½cupcrumbled blue cheese
Kosher salt and freshly ground black pepper, to taste
Instructions
Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing; set aside.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Cut lettuce in half right through the middle, then cut the halves into four wedges each. Cut each wedge in half. Repeat with remaining lettuce to make 16 wedges.
Top each wedge with Ranch dressing, tomatoes, blue cheese, bacon and eggs; season with salt and pepper, to taste.