Avocado, Bacon And Egg Salad

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 3 slices bacon
• 2 large garlic cloves, halved
• 1 head iceberg lettuce
• 3 -4 avocados (depending upon size)
• 1/4 cup celery, chopped
• 1/2 pint cherry tomatoes, halved
• 4 hard-boiled eggs, sliced
• 1/4 lb roquefort cheese or 1/4 lb gorgonzola, crumbled
• 2 tablespoons chopped green onions (garnish)
• 1/2 cup salad oil
• 1/2 cup olive oil
• 1/4 cup wine vinegar
• 1/4 teaspoon dried basil (rub between fingers to waken flavor)
• 1/8 teaspoon dried thyme (rub between fingers to waken flavor)
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 teaspoon sugar
• 1/2 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon dry mustard
• 1 large garlic clove, halved
• 1 tablespoon yellow onion, grated
• 1 tablespoon worcestershire sauce

Recipe

• 1 salad:.
• 2 pan-fry the bacon until crunchy; drain and pat-dry with paper towels. crumble; set aside.
• 3 rub the salad bowl with the cut garlic. chill the bowl in the frig.
• 4 wash and drain the lettuce leaves; pat dry with paper towels. tear leaves into bite-size pieces; add to the chilled bowl.
• 5 to the lettuce add the remaining salad ingredients (except the green onions); gently toss.
• 6 pour the french dressing (directions below) over the salad; gently toss while coating all the ingredients with the dressing.
• 7 garnish salad with the bacon and green onions. refrigerate until ready to serve.
• 8 french dressing:.
• 9 to a re-sealable container add all the ingredients; shake thoroughly. refrigerate until ready to serve. remove the garlic before serving.