Ingredients
Scale
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 6 slices bacon, cooked and crumbled
- 2 hard-boiled eggs, sliced
- ½ cup blue cheese crumbles (or feta)
- ¼ cup ranch dressing (or vinaigrette)
Instructions
- Wash and chop the romaine lettuce and cherry tomatoes. Dice the avocado.
- In a skillet over medium heat, cook bacon until crispy (about 8–10 minutes). Drain on paper towels.
- Place eggs in cold water; bring to a boil. Turn off heat and cover for 12 minutes. Cool under running water before peeling.
- In a large bowl or platter, layer romaine lettuce followed by cherry tomatoes, diced avocado, crumbled bacon, sliced hard-boiled eggs, and blue cheese.
- Top with your chosen dressing and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 360g)
- Calories: 420
- Sugar: 3g
- Sodium: 830mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 210mg