Ingredients
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1 head romaine lettuce, chopped
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6 slices bacon, cooked and cut into bite-size pieces
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6 mushrooms, sliced
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1 medium avocado, sliced
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1 cup fresh large tomatoes, cut into bite-size pieces
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4 ounces sharp cheddar cheese, cubed
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3 hard-boiled eggs, chopped
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1 tablespoon red onion, finely chopped
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2 tablespoons toasted nuts (optional, I used walnuts)
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4 ounces blue cheese
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3 tablespoons plain yogurt
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1 tablespoon mayonnaise
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1 teaspoon fresh dill (or 1/2 t dried dill)
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1/4 teaspoon salt
Instructions
- Mix yogurt, mayonnaise, dill, salt, pepper, and garlic powder in a bowl. Crumble in blue cheese and mash with a fork, stirring until thick and creamy, but still chunky.
- Place lettuce in a large bowl and add bacon, mushrooms, cheddar cheese, red onion, and nuts (if using). Toss briefly just to combine ingredients.
- Add tomatoes and avocado. Gently and briefly toss.
- Scoop salad into individual serving bowls. Top each with eggs and then salad dressing.