If you can’t stand the heat you can get out of the kitchen with this fresh, summer salad recipe packed with protein.
4 hard-boiled eggs
1 bag or 3 cups of romaine lettuce (chopped)
12 strips of cooked bacon (cut into 1/2inch chunks)
2 large tomatoes (sliced)
1 tablespoon of bleu cheese dressing
Boil eggs for approximately 10 minutes and allow to cool in cold water for at least one hour. Cook one package of bacon in the oven at 425 degrees for approximately 20 minutes or until bacon has reached desired crispness. Set aside in a closed container and place in fridge to cool for at least an hour.
In a large bowl, evenly section out the lettuce, crack and peel eggs and slice into slivers, and add to salad. Slice tomatoes and add to the top. Pour over your bleu cheese dressing and toss well into your salad so that all the lettuce leaves and ingredients are coated.
Tip: save time by cooking bacon and eggs days in advance so that this recipe can be made simple and quick during the week.