DRESSING
1 cup light mayonnaise
1 tablespoon sugar
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
SALAD
8 cups chopped iceberg or romaine lettuce
1 cup thinly sliced radishes
1 cup thinly sliced celery
3/4 cup finely chopped onion
2 cups shredded smoked Gouda cheese or extra-sharp cheddar cheese
8 hard-cooked eggs, chopped*
8 slices thick-cut bacon, cooked, crumbled
1. Whisk dressing ingredients in medium bowl. (Dressing can be made 3 days ahead; cover and refrigerate.)
2. Layer lettuce, radishes, celery and onion in 13×9-inch glass or ceramic baking dish. Spoon dressing over top; gently spread using back of spoon. Sprinkle with cheese, eggs and bacon.(Salad can be made 1 hour ahead if using romaine lettuce, and 1 day ahead if using iceberg lettuce. Cover and refrigerate.)
12 (3/4-cup) servings
PER SERVING: 225 calories, 17 g total fat (6.5 g saturated fat), 12.5 g protein, 6 g carbohydrate, 160 mg cholesterol, 665 mg sodium, 1 g fiber
TIP *To hard-cook eggs, place in single layer in saucepan. Cover with water; bring to a boil over high heat. Reduce heat to medium-low to maintain a bare simmer; simmer 9 minutes. (Water should boil very slowly and gently, not rapidly.) Immediately place eggs in bowl of ice water; let stand until cold. Peel under running water.
1 cup light mayonnaise
1 tablespoon sugar
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
SALAD
8 cups chopped iceberg or romaine lettuce
1 cup thinly sliced radishes
1 cup thinly sliced celery
3/4 cup finely chopped onion
2 cups shredded smoked Gouda cheese or extra-sharp cheddar cheese
8 hard-cooked eggs, chopped*
8 slices thick-cut bacon, cooked, crumbled
1. Whisk dressing ingredients in medium bowl. (Dressing can be made 3 days ahead; cover and refrigerate.)
2. Layer lettuce, radishes, celery and onion in 13×9-inch glass or ceramic baking dish. Spoon dressing over top; gently spread using back of spoon. Sprinkle with cheese, eggs and bacon.(Salad can be made 1 hour ahead if using romaine lettuce, and 1 day ahead if using iceberg lettuce. Cover and refrigerate.)
12 (3/4-cup) servings
PER SERVING: 225 calories, 17 g total fat (6.5 g saturated fat), 12.5 g protein, 6 g carbohydrate, 160 mg cholesterol, 665 mg sodium, 1 g fiber
TIP *To hard-cook eggs, place in single layer in saucepan. Cover with water; bring to a boil over high heat. Reduce heat to medium-low to maintain a bare simmer; simmer 9 minutes. (Water should boil very slowly and gently, not rapidly.) Immediately place eggs in bowl of ice water; let stand until cold. Peel under running water.
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