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6 servings, 1-1/2 cups (375 mL) each
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Add beans to large pot of boiling water; cook, uncovered, 3 min. Drain. Immediately plunge beans into bowl of ice water to stop the cooking process. Cool completely. Drain beans, then pat dry before using as directed.
Prepare ingredients as directed; place each in separate airtight container. Refrigerate up to 24 hours before assembling salad as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
It's a nice light, summer dinner to take over to someone's house. I substituted slices of turkey instead of croutons and served it with a pasta salad and it was a complete dinner. Everyone loved it. It has a party flair to it.
So easy. Great with baby spinnach instead of lettuce.
I'll use less bacon bits next time (found it too salty)
I served the dressing on the side as 1/3C over this is too much for me.
This recipe is just exellent for a hot summer day when you are having company over for lunch or supper...you have your veggies and meat ....what a great combination plate to serve.