Very Best Blue Cheese and Bacon Spring Salad
Romaine and spring greens tossed with avocado, cherry tomatoes, olives, bacon, hard-boiled eggs, and bleu cheese creates the very best blue cheese and bacon salad!
Ingredients
Blue Cheese and Bacon Spring Salad
- 5 leaves Romaine lettuce, coarsely chopped
- 2 cups spring mix, coarsely chopped
- 20 cherry tomatoes, halved
- 1/2 cup black olives, halved
- 2 hard-boiled eggs, sliced
- 2 slices cooked bacon, chopped
- 1/3 cup blue cheese crumbles
- 1 avocado, cubed peeled and pitted
- 1-2 tbsp fresh chopped parsley, optional
Blue Cheese Dressing
- 1/4 cup apple cider vinegar
- 1 tsp Worcestershire sauce
- 1 tsp dijon mustard
- 1 clove minced garlic
- pinch kosher salt
- 1/2 tsp black pepper
- 2 tbsp blue cheese
- 1/3 cup olive oil
Instructions
Blue Cheese and Bacon Spring Salad
- Cook bacon and eggs to start out. I prefer to cook bacon in a grill pan over medium heat until fat has rendered and is nice and crispy. For the eggs, I place eggs in a saucepan with enough water to cover an inch above the eggs. Bring to a rolling boil, remove from heat, cover, and allow to cook in pan for 12 minutes. Then cool eggs quickly by rinsing cold water over them. Store eggs in fridge until ready to use.
- Toss spring greens and romaine in a large bowl. Add cherry tomatoes, black olives, hard-boiled eggs, cooked bacon, and blue cheese crumbles. Toss to mix. Add avocado just prior to serving.
Blue Cheese Dressing
- Pour apple cider vinegar into a small bowl. Add next 5 ingredients and whisk together well. Add blue cheese and using a fork, mash it up as well as you can. Continue to whisk ingredients and while doing so, pour in the olive oil until incorporated. Makes enough dressing for about 2 salads.
Notes
Recipe adapted from Cobb Salad that is in one of my favorite cookbooks, Cooking at Home by Chuck Williams.