BLT Salads

Over the last few weeks I have found myself combining breakfast and lunch, preferring to have one substantial meal rather than 2 separate meals.  The challenge with this is to make sure that I eat enough vegetables, like salad that I might have for lunch; plus sufficient protein, like eggs that are traditionally eaten at breakfast.  One great combination is to put breakfast and lunch together in the form of a BLT salad.  Actually, this is a BLEAT salad: bacon, lettuce, egg, avocado and tomato.  It’s also very easy to assemble.

BLT Salads

1/2 head romaine lettuce, chopped
1/2 plum tomato, diced
4-5 cucumber rounds
small amount of shredded carrot
2 boiled eggs, chopped
2 slices bacon, cooked and crumbled
1/4 ripe avocado, cut into small pieces
a few slivers of red onion

dressing:
2 T olive oil
1 1/2 T balsamic vinegar
1 t mustard
salt and pepper to taste

In a small bowl, combine the dressing ingredients until well mixed, if you are feeling decadent, use some of the bacon grease as the oil.  Place all salad ingredients in a big bowl, drizzle the dressing over and toss well to combine.

shared at $5 Dinners, Works for Me Wednesday, Full Plate Thursday, Pennywise Platter, Grocery Cart Challenge, and Tempt My Tummy Tuesday