Salad Even Your Husband Will Eat

Occasionally I crave a big, fresh, crisp, tasty, filling salad. You know the kind, loaded with toppings and veggies and leaving you feeling full and indulged. The kind of salad with lots of healthy toppings and dressing, but also includes some delicious bacon bits or hearty croutons to leave you more than satisfied.

Those are the salads my husbands happily eats! Even though a steak dinner is his go-to number one choice, he looks forward to these salads.

They come together quickly and they're more than easy to make. You just chop everything up, assemble the salad, make an easy dressing, and it's time to eat!

We love bacon on our salad. I've found a good time saver that works for me. I'll make a pound of bacon and freeze it. Whenever I need a few slices for a salad or breakfast, it's ready to go in just seconds! I LOVE having cooked bacon on hand.

This recipe goes great with Cheesy Herb French Bread. So fresh tasting and filling, it's the perfect complement to the salad.

Don't worry about exact proportions with this salad or if you don't have an ingredient or two. The ingredients are very interchangeable and you can use what you have on hand or what you and your family enjoy!

The Recipe

Serves 2 (including a leftover salad for the next day's lunch!)

Time: 20 minutes

Ingredients

1 head romaine lettuce, washed, lightly dried, and chopped

3 hard boiled eggs, quartered

1 cup cooked cubed chicken breast (Rotisserie is fine too)

4 slices bacon, chopped

1/2 large avocado

1/2 small red onion

1/2 cup shredded cheddar cheese (any type will work)

The Dressing

3T red wine vinegar

1/2 tsp dijon mustard

1 tsp sugar

1/4 tsp salt

1/8 tsp pepper

1/2 tsp dried oregano

3/4 cup extra virgin olive oil

Directions for Salad

1. Add lettuce into a large serving bowl (or two salad bowls, if you want to make them individually). Next you will add the toppings. I separated the toppings, but feel free to layer them. If layering, add cheddar cheese first, then chicken and eggs, then avocado, bacon, and red onion.

2. Pour dressing on top of salad. Serve immediately!

Directions for Dressing

1. In a pint size mason jar, blender bottle, or salad dressing container, add red wine vinegar through oregano. Pour olive oil on top. Shake vigorously ensuring everything, especially the mustard, is well combined.

2. Store leftover dressing in the refrigerator for a week. The olive oil will harden, so let the dressing sit on the counter an hour before using it.