Ingredients
Scale
- 4 cups mixed greens (romaine, spinach, arugula)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 avocado, sliced
- 2 hard-boiled eggs, sliced
- 4 slices bacon (optional), cooked and crumbled
- 1/2 cup feta cheese, crumbled
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Wash and dry all vegetables thoroughly.
- Dice the cucumber and halve the cherry tomatoes.
- Slice the avocado into wedges.
- Boil eggs in water for about 9-12 minutes; cool under cold water before peeling.
- In a small bowl, mix olive oil and balsamic vinegar with salt and pepper.
- In a large bowl, combine mixed greens, chopped veggies, egg slices, bacon bits (if using), and feta cheese. Drizzle dressing over all ingredients before tossing gently.
- Divide into individual lunch boxes or containers; keep extra dressing separate.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approximately 350g)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 185mg
Keywords: - For added protein, consider grilled chicken or turkey bacon. - To make it vegan-friendly, substitute bacon with crispy chickpeas and use tofu instead of cheese. - Store in an airtight container to maintain freshness; dress just before serving.