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Ingredients
US|METRIC
5 SERVINGS
- 6 cups romaine lettuce (slivered, or a combination of iceberg and romaine, for more crunch)
- 8 slices bacon (cooked and roughly crumbled, see Cooking Tip 1)
- 3 hard boiled eggs (peeled and large diced, see Cooking Tip 2)
- 1 pt. cherry tomatoes (halved or 2 cups diced ripe tomatoes)
- 2 cups corn kernels (lightly cooked, ran out of room, but you should plan your stripes better!)
- 2 cups zucchini (diced)
- 15.5 oz. chickpeas (drained and rinsed)
- 1/2 cup red onions (slivered)
- 1/2 cup crumbled feta cheese
- kosher salt
- freshly ground black pepper
- 1/2 cup dressing (Buttermilk-Thyme, or to taste, recipe follows)
- 1/2 cup buttermilk (shaken)
- 2 Tbsp. sour cream (or Greek yogurt)
- 1 Tbsp. Dijon mustard
- 2 tsp. white wine vinegar
- 2 tsp. extra virgin olive oil
- 1 tsp. fresh thyme leaves
- 1/2 tsp. minced garlic
- coarse salt
- freshly ground black pepper
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NutritionView More
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660Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories660Calories from Fat400 |
% DAILY VALUE |
Total Fat44g68% |
Saturated Fat14g70% |
Trans Fat |
Cholesterol185mg62% |
Sodium1900mg79% |
Potassium930mg27% |
Protein32g |
Calories from Fat400 |
% DAILY VALUE |
Total Carbohydrate38g13% |
Dietary Fiber6g24% |
Sugars12g |
Vitamin A140% |
Vitamin C60% |
Calcium60% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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