Ingredients

The following ingredients have 5 Servings
  • 4 handfuls of chopped romaine lettuce
  • 2 handfuls endive (chopped)
  • 2 handfuls watercress (trimmed)
  • 1/2 lb cooked salmon (broken into large flakes)
  • 6 -8 slices crisp bacon (crumbled or broken)
  • 4 boiled eggs (sliced in half)
  • 4 1/8 inch thin slices of red onion
  • 1/2 cup crumbled blue cheese
  • 10 cherry tomatoes (or strawberry tomatoes, cut in half)
  • 1 avocado (sliced (squeeze lemon juice over all the exposed areas to prevent browning))
  • 4 Tbsp extra virgin olive oil
  • 2 Tbsp balsamic vinegar
  • 1 tsp Dijon mustard

Instruction

  • Make sure your greens are rinsed and thoroughly dried. Add them to a large wide salad bowl.
  • Add the salmon to the center of the bowl. Surround it with the crumbled bacon, eggs, sliced onions (separate the rings as you add them) cheese, tomatoes, and avocado.
  • To make the dressing shake the ingredients together in a mason jar until they combine into a creamy emulsion. Taste and adjust in any way you like.
  • Dress the salad at the table, tossing it optional. I like to leave it as is, and let people serve themselves.