Ingredients
Scale
- 4 cups romaine lettuce (chopped)
- 1 cup cherry tomatoes (halved)
- 1 avocado (diced)
- 4 strips bacon (cooked and crumbled)
- 2 hard-boiled eggs (chopped)
- 1/2 cup blue cheese crumbles
- 1/4 cup dressing (vinaigrette or ranch)
Instructions
- Wash the romaine lettuce under cold water and pat dry.
- Dice the cherry tomatoes and avocado into bite-sized pieces.
- Cook bacon in a skillet over medium heat until crispy (about 6-8 minutes). Cool and chop into bits.
- Boil eggs in cold water; once boiling, cover and let sit off heat for 10-12 minutes. Cool in ice water before chopping.
- In a large bowl, combine chopped romaine, tomatoes, avocado, bacon bits, and hard-boiled eggs.
- Top with blue cheese crumbles and drizzle with dressing. Toss gently to combine.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: No cooking required, just assembly
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 31g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 225mg