Packed with fresh ingredients and bold flavors, this salad is a true classic. With crisp lettuce, juicy tomatoes, creamy avocado, crispy bacon, hard-boiled eggs, and crumbled blue cheese, every bite offers a perfect balance of textures. Topped with a tangy vinaigrette (of your choice of dressing), it’s a hearty and refreshing dish that’s perfect for a light lunch or satisfying dinner, delivering a colorful and delicious meal in every forkful!
INGREDIENTS
· 1 head of shredded lettuce
· 2 tomatoes chopped or 12 cherry tomatoes sliced in half
· 6 slices bacon
· ¾ cup of blue cheese, crumbled
· 3 eggs
· 3 green onions, chopped
· 1 avocado (peeled and diced)
· 1 bottle of vinaigrette salad dressing (or the dressing of your choice)
HOW TO MAKE
Step 1. Place the eggs in a small pot, cover them with cold water, and bring to a boil. Let the eggs cook for 10-12 minutes, then remove from heat. Transfer the eggs to a bowl of cold water, let them cool for 5 minutes, then peel and chop.
Step 2. While the eggs are boiling, cook the bacon in a large skillet over medium-high heat until crispy, about 8-10 minutes. Drain the fat, crumble the bacon, and set aside.
Step 3. Arrange shredded lettuce on individual plates. Top with crumbled bacon, chopped eggs, diced tomatoes, blue cheese, green onions, and avocado. Drizzle with your favorite dressing and serve immediately.
