Mary’s B.L.E.A.T. Salad

Recipe courtesy of listener Mary Ralian of Pewaukee, Wisconsin

• 1/4 lb Bacon
• 2 Romaine hearts
• 1 Hard-boiled egg, sliced
• 1 medium Avocado, sliced
• 1 can Cherry tomatoes
• 1/2 cup Creamy French dressing
• 1/4 cup Plain yogurt

Directions

1. Heat oven to 350 degrees and place 1/4 lb of bacon in strips to bake on a foil-covered cookie tray. Bake 20 minutes or so until cooked to your liking and dry on paper towels. Break into pieces.

2. Wash and dry hearts of Romaine lettuce and break into bite-sized pieces. Add to 2 large bowls equally.

3. Add the sliced hard boiled egg, sliced Avocado, cherry tomatoes, and a bit of salt and pepper.

4. Top the salads with a mixture of the creamy French dressing and yogurt (or mayo) whisked and poured over each. Add a handful of croutons to each bowl and enjoy!

Servings: 2