Steps:
- Place eggs in a medium saucepan; add cold water to cover by 1 inch, and bring to a boil. Cover pan; remove from heat. Let stand 12 minutes, then drain and rinse under cool water. Let cool completely. (Unpeeled eggs can be refrigerated up to 4 days.) Peel under running water. Separate yolks and reserve for another use. Cut egg whites into 1/2-inch pieces.
- Meanwhile, in a medium skillet, cook bacon over medium heat, turning occasionally, until crisp, 5 to 8 minutes. Transfer to a paper towel-lined plate to drain. Break into bite-size pieces.
- In a medium bowl, whisk together buttermilk, mayonnaise, and vinegar. Gently fold in blue cheese; season dressing with salt.
- Place lettuce in a large bowl; arrange egg whites, bacon, turkey, tomatoes, and avocado on top. Serve salad with dressing alongside.
- nutrition information
- (Per Serving)
- Calories: 295
- Fat: 18.8g (5.6g Saturated Fat)
- Protein: 19.5g
- Carbohydrates: 14.3g
- Fiber: 4.6g
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