Bacon Lettuce Tomato (And More) Salad With Blue Cheese Dressing |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Second place winner in the 2009 Craze-E Contest. Part BLT, part cobb salad, this meal in a bowl combines the best of both. I almost called it Blobb Salad or CobBLT, but neither sounded very appetizing-LOL! Ingredients:
1 head romaine lettuce, chopped |
6 slices bacon, cooked and cut into bite-size pieces |
6 mushrooms, sliced |
1 medium avocado, sliced |
1 cup fresh large tomato, cut into bite-size pieces |
4 ounces sharp cheddar cheese, cubed |
3 hard-boiled eggs, chopped |
1 tablespoon red onion, finely chopped |
2 tablespoons toasted nuts (optional, i used walnuts) |
4 ounces blue cheese |
3 tablespoons plain yogurt |
1 tablespoon mayonnaise |
1 teaspoon fresh dill (or 1/2 t dried dill) |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1/8 teaspoon garlic powder |
Directions:
1. Mix yogurt, mayonnaise, dill, salt, pepper, and garlic powder in a bowl. Crumble in blue cheese and mash with a fork, stirring until thick and creamy, but still chunky.
2. Place lettuce in a large bowl and add bacon, mushrooms, cheddar cheese, red onion, and nuts (if using). Toss briefly just to combine ingredients.
3. Add tomatoes and avocado. Gently and briefly toss.
4. Scoop salad into individual serving bowls. Top each with eggs and then salad dressing.
|
|