Prep time: 20 min
Serves: 10-12 people
Ingredients:
1/2 package of bacon
2 quarts of mini tomatoes/grape tomatoes
2 English cucumbers
1/2 red onion
4 heads of romaine lettuce
3 avocados
5-6 hardboiled eggs
1/3 cup of finely chopped chives
1/3 cup of fresh dill
1 Large platter
Directions:
For hard boiled eggs, Start by putting your eggs in a small saucepan of cold water, then bring to a hard boil for 10 minutes. Turn off your burner and allow the pot of eggs cool down until water is a room temp.
Start frying up your bacon, until crisp, put the bacon on a paper towel to blot of the bacon grease off. When the bacon has cooled give it a rough chop, put it aside for the salad.
Clean, dry and thinly slice your romaine lettuce. (I like to use a salad spinner; it does a great job of drying the lettuce after it has been cleaned).
Peel and thinly slice the English cucumbers, and slice the baby tomatoes in half, set them aside. Thinly slice 1/2 red onion, set aside. Pit and slice the avocados and spoon out the avocado. Squeeze with fresh lemon juice, so the avocados do not oxidize. Set it aside.
When the eggs are cooled, you can slice, cut into quarters or make deviled eggs which I did. It gives the salad an extra boost!
Everything is prepared so now you can put your salad together! Layer the bottom with the romaine lettuce, then start to layer the toppings over the lettuce in rows the tomatoes, cucumbers, onions, avocados, bacon and eggs. Top the salad off with a sprinkling of fresh herbs. I used chives and dill. You can use parsley, or cilantro as well. You can make this salad your own by adding your own special ingredients, like cheese crumbles, shredded cheese, even add a layer of spinach to make it interesting. I had my blue cheese dressing and homemade Ranch Dressing out for my guests. Also a nice vinaigrette for those who count their calories is also an option.
This salad is made for a crowd, for those great barbeques and holiday weekends in the summer months.
I added a link to my blue cheese dressing.
My recipe for Cucumber Buttermilk Ranch Dressing down below.
Cucumber Buttermilk Ranch Dressing
Prep time: 15 minutes
Ingredients:
1 cup of mayonnaise
1/2 cup of sour cream
1/2 cup of buttermilk
1 teaspoon of salt
1/4 teaspoon of pepper
1/2 teaspoon of garlic powder
1/4 teaspoon of dry mustard powder
1/8 teaspoon of cayenne powder
3 tablespoons of parsley
1 garlic clove
2 tablespoons of fresh dill
1 teaspoon of chives
1/4 of an English cucumber peeled, deseeded
Hand blender or mini blender
Instructions:
In your blender add the buttermilk, sour cream and mayo then blend until creamed together, then add your S&P, spices and herbs and whole garlic clove into the blender. Peel and deseed the English cucumber, finely chop the cucumber and squeeze dry in a paper towel, then add it to the rest of the ingredients in the blender. Combine all the ingredients in the blender until the mixture is smooth and you can see little flex of the herbs in the mixture. Should smell awesome!
Keep refrigerated! Goes great with my Cobb Salad!
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