Belt Salad

Name: Belt Salad
Ingredients: 6 eggs (at room temperature); 8 slices bacon (thin, rind removed); 12 butter lettuce leaves (torn); 3 egg tomatoes (thickly sliced, they specified roma's); 1 cup crouton (shop bought o'kay); 1/3 cup light sour cream; 1/4 cup buttermilk; 3 teaspoons coarse grain mustard; 3 green onions (finely chopped)

9 ingredients

4 steps

Ingredients

6 eggs (at room temperature)
8 slices bacon (thin, rind removed)
12 butter lettuce leaves (torn)
3 egg tomatoes (thickly sliced, they specified roma's)
1 cup crouton (shop bought o'kay)
1/3 cup light sour cream
1/4 cup buttermilk
3 teaspoons coarse grain mustard
3 green onions (finely chopped)

Directions

1

Place eggs in a saucepan, cover with cold water and then bring to the boil over moderate heat, gently stirring (the helps centre the yolks) and boil, with stirring, for 8 minutes and then drain and then refresh under cold water and then peel and cut eggs in half lengthwise.
2

Meanwhile, heat a frying pan over moderately high heat and cook bacon for 3 minutes each side or until brown and cooked and then drain on paper towel and once drained of fat chop coarsely.
3

Arrange lettuce on serving plates and top with bacon, tomato, egg and croutons.
4

Whisk sour cream, buttermilk, 1 tablespoon water, mustard and green onion in a bowl and then drizzle dressing over salad and serve.