BLT Bowl Recipe

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Shake up your summer salad selection with this delicious veggie-loaded bowl. With so many good4u ingredients packed in, you will feel good about tempting your family’s taste buds!

2
2 large eggs
4 cups chopped Romaine lettuce
4 slices cooked bacon
1 organic avocado, pitted and sliced
10 grape tomatoes, halved
4 tablespoons extra virgin olive oil
1 garlic clove, minced
1 tablespoon apple cider vinegar
1 teaspoon Dijon Mustard
1⁄2 teaspoon honey
  salt and pepper, to taste
  1. Place eggs in a saucepan; add cold water to cover the eggs by one inch. Heat over high heat until just boiling. Remove from the burner, cover, and let eggs stand in the hot water for 12 minutes. Once done, drain and run cold water over the eggs. To peel, tap them on the counter top until cracked, and use a teaspoon (or your fingers) to remove the peel. Cut each egg in half and set aside.
  2. In a small bowl whisk together the olive oil, garlic, vinegar, mustard, and honey. Season with salt and pepper.
  3. Add 2 cups of lettuce to two salad bowls.
  4. Drizzle the dressing equally over each bowl.
  5. Top with eggs, bacon, avocado, tomatoes, and red pepper flakes for garnish.

Source: Karen Falbo