Ingredients
Scale
- 4 cups romaine lettuce, chopped
- 6 slices thick-cut bacon, cooked and crumbled
- 2 hard-boiled eggs, sliced
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- ½ cup blue cheese crumbles
- 2 tbsp red wine vinegar
- 3 tbsp extra-virgin olive oil
- Salt and pepper to taste
Instructions
- Wash and dry the romaine lettuce thoroughly.
- Cook bacon in a skillet over medium heat until crispy; drain on paper towels.
- Hard-boil the eggs: place in cold water, bring to a boil, cover, then let sit for 12 minutes before transferring to ice water.
- While the eggs cool, chop the romaine, dice the avocado, and halve the cherry tomatoes.
- In a small bowl, whisk together olive oil and red wine vinegar; season with salt and pepper.
- In a large bowl, layer the chopped lettuce followed by bacon bits, egg slices, diced avocado, tomatoes, and blue cheese crumbles. Drizzle dressing over top before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 180mg