Course
Lunch
Servings
4
Tips & Tricks:
- 🔪 Skip steps with knife if you completed the prep ideas!
- 🥄 Dressing ingredients are not included in the shopping list! Be sure to add them if you choose to make a dressing rather than buying pre-made.
- 🥚 Make extra boiled eggs for snacks. Would be great as a pre/post workout snack topped with everything but the bagel seasoning!
- 🥚 My hack for easy peel hard boiled eggs can be found here. The key is the warm bath while the pot of water comes to a boil.
- 🥗 All salad ingredients are optional! Switch things up, add more of your favorite toppings, or ax any of these toppings you don’t like.
- 🐓 If you purchased a rotisserie chicken and have extra, add it to the salads!
Ingredients:
- 1-2 head iceberg lettuce (enough for 4 salads)
- 8 slices bacon
- 4 eggs (or buy hard boiled)
- 1 pint grape tomatoes
- 1 cup blue cheese crumbles
- 1/2 red onion
- 2 Avocados
- Your favorite dressing or DIY
[DIY Greek Yogurt Ranch Dressing]
Directions:
- 🔪 Eggs (can be done up to 3 days ahead)
- Boil a large half way full pot of water.
- Once simmering, lightly set eggs in the water and set timer for 11 minutes.
- While the eggs boil, prepare an ice bath in a large bowl filled with half ice and half cold water.
- Immediately remove the eggs when the timer goes off and place in the ice bath until eggs are completely cool. About 10 minutes.
- Peel the eggs and chop or slice into rounds.
- 🔪 Bacon (can be done up to 3 days ahead)
- Slice bacon into bite size pieces.
- Cook in a pan over medium-high heat until crisp.
- Scoop cooked bacon onto paper towels to soak up grease. Let cool before topping salads, if making ahead.
- 🔪Veg Prep
- Chop the iceberg lettuce.
- Optionally halve the tomatoes, or keep them whole.
- Chop the red onion.
- Serve
- Place chopped lettuce in meal prep containers if making ahead.
- Top with chopped hard boiled eggs, bacon, blue cheese, tomatoes, and red onion.
- Serve with 1/2 a sliced avocado and Greek Yogurt Ranch Dressing or your favorite dressing.