Summer Cobb Salad
Ingredients
- 4 large eggs
- 8 slices bacon, chopped
- 2 (10-oz) pkg chopped romaine lettuce
- 2 (8-oz) pkg ham steaks, chopped
- 2 avocados, peeled, pitted and sliced
- 1 pint blueberries
- 1 lb plums, halved, pitted, and thinly sliced
- 1 cup balsamic salad dressing
Instructions
- Place eggs in a single layer in a small saucepan. Add water to cover; bring to a boil. Remove from heat; let stand, covered, 15 minutes.
- Drain; run cold water over eggs. Peel and cut eggs in quarters.
- Meanwhile, cook bacon in a large skillet over medium heat until crisp; drain on paper towels.
- Arrange lettuce on serving plates; top with ham, bacon, avocados, blueberries, and plums. Divide eggs among salads; drizzle with vinaigrette.
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