1. Place eggs in small saucepan cover with cold water. Bring to a boil. Reduce heat simmer about 15 minutes. Immediately drain run cold water over eggs to stop cooking. Peel eggs coarsely chop.
2. Meanwhile, in large skillet, cook bacon until crisp. Remove bacon from skillet drain on paper towels. Crumble bacon.
3. Arrange salad greens on large serving platter or in 13x9-inch (3-quart) baking dish. Arrange eggs, bacon and all remaining ingredients except dressing in rows. Or, arrange each serving on lettuce-lined plate. Serve with dressing or spoon dressing over each salad.
Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 430 * Calories from Fat: 300 * % Daily Value: Total Fat: 33 g 51% * Saturated Fat: 9 g 45% * Cholesterol: 130 mg 43% * Sodium: 720 mg 30% * Total Carbohydrate: 12 g 4% * Dietary Fiber: 3 g 12% * Sugars: 8 g * Protein: 20 g * Vitamin A: 20% * Vitamin C: 0% * Calcium: 15% * Iron: 10% * Dietary Exchanges: 1/2 Fruit, 1 Vegetable, 2 1/2 Medium-Fat Meat, 4 Fat or 1/2 Carbohydrate, 1 Vegetable, 2 1/2 Medium-Fat Meat, 4 Fat
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