This recipe provides 2 servings
Ingredients:
1) 2
eggs
2) 4
cups chopped Romaine lettuce
3) 12
grape tomatoes, halved
4) 1
avocado, pitted and sliced
5) 4
strips cooked bacon, cooked
6) Red
pepper flakes
Ingredients for the dressing:
1) 1
small garlic clove, minced
2) 4
tablespoons extra virgin olive oil
3) 1
teaspoon Dijon mustard
4) 1
tablespoon apple Cider Vinegar
5) 1
teaspoon clover honey
6) Salt
and pepper to taste
Instructions:
1) Place
eggs in a saucepan; add cold water to cover the eggs by 1-2 inches. Heat over
high heat until just boiling. Remove from the burner, cover, and let eggs stand
in the hot water for 11 minutes. Drain and run cold water over the eggs. To
peel the eggs, tap them on the counter top until cracked, and use a teaspoon (or
your fingers) to remove the peel. Cut each egg in half and set aside.
2) In
small bowl whisk together the olive oil, vinegar, garlic, mustard, and honey.
Season with salt and pepper.
3) Add
2 cups of lettuce to 2 salad bowls.
4) Drizzle
the dressing equally over each bowl.
5) Top
with eggs, avocado, bacon, tomatoes, and red pepper flakes.
Enjoy!
