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Lemon-Dill Egg Wedge Salad

Lemon-Dill Egg Wedge Salad

Lemon-Dill Egg Wedge Salad

Serving Size: 6

Ingredients
Quantity
eggs, hard boiled, peeled, chopped
6
red pepper, chopped
1/2 cups
celery, chopped
1 stalk
green onions, finely chopped
2
bacon, crisp cooked, drained, crumbled, divided
4 strips
fresh dill (or 1 tsp dried dill weed)
1 tablespoons
lemon pepper
1/2 teaspoons
reduced fat ranch salad dressing
1/2 cups
iceberg lettuce, cut into 6 wedges
1 head
Fresh dill sprigs (optional)

Directions

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

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.

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515.727.4701

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