My time for cooking is very brief these days - in fact my husband cooks most of our meals during the week - so this easy recipe that I have adapted from Canadian Living Magazine was perfect for supper this weekend.
4 cups chopped romaine lettuce
4 slices bacon, cooked and crumbled (I used pre-cooked)
4 hard cooked eggs (put eggs in saucepan with cold water. Bring to a boil, cover and turn off heat. Leave for 20 minutes, then cool in cold water. Once cold, start peeling - children often like to help with this part).
2 tomatoes (I did not have this, but I did have some mushrooms, so used those)
1 avocado, pitted, cored, and cubed (you can cube it in the peel; then scoop out with a spoon)
1/3 cup crumbled blue cheese (left this out - found the recipe rich enough without adding cheese)
2 Tb. minced fresh chives or green onions (I left this on the side as my family is not keen on these)
You can keep all ingredients separate or layer in a dish as above. Let people help themselves to what they like.
Dressing:
1/4 cup olive oil
2 Tb. red wine vinegar
1 tsp. each lemon juice and worchestershire sauce
1/2 tsp. each salt and dry mustard
1/4 tsp. each granulated sugar and pepper
1 clove garlic, minced
Whisk together all ingredients. Serve alongside salad. I found I needed to stir it before adding it.
This was delicious!
No comments:
Post a Comment