• On Oct, 10, 2024
•  ladyrecipes
•  Recipes

172 Cals 11.1 Protein 4 Carbs 12.4 Fats
YIELD:8 SERVINGS
COURSE:Lunch, Side Dish
CUISINE:American
INGREDIENTS
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 to matoes, 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
INSTRUCTIONS
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.
Serving: 1/8, Calories: 172kcal, Carbohydrates: 4g, Protein: 11.1g, Fat: 12.4g, Saturated Fat: 3.1g, Cholesterol: 69.7mg, Sodium: 244.9mg, Fiber: 2g, Sugar: 1.4gBlue Smart Points:4Green Smart Points:4Purple Smart Points:4Points +:4