Ok, so I realize the last post I wrote was also for a salad…but it’s still summer (for just a bit longer anyway) and I thought this seemed appropriate for today. Plus, it’s such a pretty salad, don’t you think? The kids ate it up, but if I make it again, I won’t be adding avocado (or at least not this much). It was too overpowering for my husband and me…and since the kids picked all the avocado out of their salads anyway, it was pretty much a wasted addition. Next time, I will leave it out and find something else to take its place. The dressing turned out decent as well, but I think I still prefer the apple cider honey mustard salad dressing I made last week.
I’m know there are many variations of this salad, but here is the “recipe” I used this time…
(Recipe for salad and dressing adapted from 100 Days of Real Food)
- Head of lettuce, preferably organic
- 8 slices of quality bacon (or ham/turkey)
- 2-3 eggs, hardboiled
- 1 avocado (or pear, cucumber, etc.)
- Several cherry tomatoes
Cook bacon, crumble and set aside. Wash, chop and arrange lettuce in a large bowl or platter. Dice remaining ingredients and arrange in rows over lettuce. Serve with a side of dressing.
Blue Cheese Dressing
- 4 T olive oil
- 2 T red wine vinegar
- 1 T blue cheese crumbles
- 1 tsp honey
- 1/2 tsp Dijon mustard
- Dashes of garlic powder
Whisk all ingredients together. Serve immediately or refrigerate.