Summer Cobb Salad
Ingredients
- 2 large eggs
- 8 slices bacon, chopped
- 1 (10-oz) pkg chopped romaine lettuce
- 1 (8-oz) pkg ham steak, chopped
- 1 avocado, peeled, pitted and sliced
- ½ pint blueberries
- ½ lb plums, halved, pitted, and thinly sliced
- ¼ 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 skillet over medium heat until crisp; drain on paper towels.
- Arrange lettuce on serving plates; top with ham, bacon, avocado, blueberries, and plums. Divide eggs among salads; drizzle with vinaigrette.
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