Ingredients
Creamy Lemon-Garlic Herb Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove finely grated
- 1 tablespoon chopped parsley or chives
- 1 tablespoon Greek yogurt optional, for extra creaminess
- Salt + black pepper
The salad
- 1 head romaine or iceberg chopped
- 4 strips bacon cooked + crumbled
- 1 ½ cups tomatoes diced
- 2 cooked chicken breasts diced (or grilled/roasted)
- 4 hard-boiled eggs chopped
- 2 tablespoon chives minced
- 1 avocado sliced
- ½ cup blue cheese crumbled
- Black pepper
Instructions
- Boil eggs: 10–11 minutes, cool, peel, chop.
- Cook bacon: crisp, drain, crumble.
Build the base: lettuce on a big platter or 4 bowls.
Make it pretty: arrange chicken, eggs, tomatoes, bacon, avocado, blue cheese, and chives in rows.
- Chill (optional): 10 minutes helps flavors pop.
For the dressing: Whisk everything until it thickens slightly. Let sit 5 minutes so the garlic mellows.
- Dress at the table: drizzle dressing right before eating.
Nutrition
Calories: 568kcal | Carbohydrates: 13g | Protein: 40g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.03g | Cholesterol: 194mg | Sodium: 471mg | Potassium: 934mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1651IU | Vitamin C: 22mg | Calcium: 161mg | Iron: 3mg
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