Macros: 127 Calories 10gfat 2gcarbs 1gfibre 9gprotein
2 cups shredded romaine lettuce
1/2 head of Boston lettuce, or Iceberg, coarsely chopped
2 hard-boiled large eggs, separated, whites and yolks finely chopped
5 slices of bacon, cooked and crumbled
1 ripe hass avocado, cut into 1/2-inch pieces
6 oz chicken breast, cooked and diced
2 tomatoes, finely chopped
1/2 cup crumbled blue cheese reduced fat
RED WINE TOMATO VINAIGRETTE
1 medium ripe tomato
1 clove crushed garlic
1 tbsp red wine vinegar
3 tbsp extra virgin olive oil
1 tsp dijon mustard
1 tbsp lemon juice
2 tbsp water
1/2 tsp oregano
salt and fresh pepper to taste
1 tbsp minced shallot
FOR THE RED WINE TOMATO VINAIGRETTE:
Chop tomato in food processor.
Add crushed garlic, vinegar, lemon juice, water, dijon mustard, oregano, salt and pepper.
Pulse a few times until smooth.
Add chopped shallot and mix to blend.
Set aside to allow the flavors to blend well.
FOR THE SALAD:
Arrange chopped lettuce on the bottom of a large platter.
Layer the chicken, bacon, tomato, egg and avocado in neat rows over the greens.
Top with this tomato vinaigrette.