6 hard boiled eggs, peeled and chopped
1 head iceberg lettuce, cut into 6 wedges
1/2 cup reduced fat ranch salad dressing
1/2 teaspoons lemon pepper
1 Tablespoon fresh dill (or 1 tsp dried dill weed)
4 strips bacon, crispy, drained crumbled and divided
2 green onions, finely chopped
1 stalk celery, chopped
1/2 cup red pepper, chopped
Fresh dill sprigs (optional)
- Toss together eggs, bell pepper, celery, green onions, half of the bacon, the dill and lemon pepper in a medium bowl. Stir in salad dressing. Season to taste with salt. Cover and chill for at least 1 hour.
- Serve salad over lettuce wedges. Sprinkle each serving with remaining bacon. If desired, garnish with fresh dill sprigs.