From the kitchen of Stephanie Knewasser
Layer in a serving bowl:
romaine, chopped
red onions, sliced
hard boiled eggs, quartered
tomatoes, any kind, cut to size
cucumber, sliced
avocados, cut*
crumbled bacon
gorgonzola or feta cheese
croutons
grilled chicken, optional
HONEY DIJON DRESSING:
1/4 c canola oil
3 Tbsp honey
1/4 c dijon mustard
2 Tbsp fresh lemon juice
1 Tbsp water
1 tsp garlic, minced
1/4 tsp sea salt
Use an immersion blender or blender to emulsify.
Keep refrigerated.
*Avocados brown quickly.
If making salad in advance, don’t cut the avocados until last minute.
NOTES:
