Bacon And Egg Salad - cooking recipe

Ingredients

1 head iceberg lettuce
6 strips bacon
4 eggs, hard cooked
1 c. salad dressing
1/4 c. dairy sour cream
2 Tbsp. finely chopped green onions
1 tsp. prepared mustard

Preparation

Core, rinse and thoroughly drain lettuce.
Refrigerate in disposable plastic bag or lettuce crisper.
Cook bacon crisp; break into medium-large pieces.
Peel eggs; slice 2 of them and coarsely chop remaining 2 eggs.
Combine with salad dressing, sour cream, onion and mustard.
When ready to serve, cut lettuce into bite-sized chunks.
Layer in chilled salad bowl with crisp bacon and sliced eggs.
Toss with dressing and serve at once.
Makes 6 to 8 servings.