Bacon and Egg Chef Salad
This Salad is a little more hearty and so can take its place, center stage, as the main course of the meal! Its a great meal for those hot summer months
Servings: 6 Adults
Ingredients
- 6 Hard boiled eggs 1 egg per person
- ½lb to 1lb Bacon but into small strips
- 1 head of green or romaine lettuce I typically don't use the entire head of lettuce
- 1-2 carrots chopped into small pieces
- 1 cucumber cut into quarters
- 1-2 tomatoes
- 1-2 avocados optional
Instructions
- Prepare the hard boiled eggs. Meanwhile, chop bacon into small strips to make bacon bits. fry them in a pan. Remove and place on a plate with a paper towel soaking up excess fat.
- Chop all the veggies and toss in a salad bowl. Cut avocados if you're adding them and place them in a small bowl. Cut the Eggs into small bite size pieces and place both the bacon bits and eggs in separate small serving bowls.
- Drizzle Apple cider Honey Mustard dressing on the salad. Serve with homemade bread, rolls, breadsticks or garlic french bread.
Notes
*This Salad could also be known as "What do I Need to Use up in my Fridge Salad". If I have extra celery or bell peppers or another kind of veggie, I will add it to the salad!