• 2  eggs hardboiled
• 4 cups chopped romaine lettuce
• 4 slices cooked Diestel Turkey bacon, chopped
• 1 avocado pitted and sliced or diced
• 10 grape tomatoes halved
• ¼ cup blue cheese (optional)
• ¼ cup diced Diestel smoked turkey deli meat (optional)
• Season with red chili flakes, to taste

For the dressing* 

• 4 Tbls extra virgin olive oil
• 1 small garlic clove, minced
• 1 Tbls apple cider vinegar
• 1  tsp dijon mustard
• 1⁄2 tsp raw and unfiltered clover honey
• Season with salt and pepper, to taste
• *If you are in a rush use pre-made green goddess dressing, which is equally as delicious!

1. Place eggs in a small pot; add cold water to cover the eggs by one inch. Heat over high heat until just boiling. Remove from the burner, cover, and let eggs stand in the hot water for 12 minutes (runny yolks 10-minutes). Drain and run cold water over the eggs. To peel, tap them on the countertop until cracked, and use a teaspoon (or your fingers) to remove the peel. Dice or simply cut each egg in half and set aside.
2. While you are waiting on the eggs, fry up turkey bacon on a skillet over medium heat, flipping once (approximately 6 minutes, 3mins per side). Remove from heat and coarsely chop.
3. In a small bowl whisk together the olive oil, garlic, vinegar, mustard, and honey. Season with salt and pepper.
4. Add 2 cups of lettuce to two salad bowls.
5. Drizzle the dressing equally over each bowl.
6. Top with eggs, turkey bacon, avocado, tomatoes, and red pepper flakes for garnish.

Serving Suggestion:

*If you are in a rush use green goddess dressing, which is equally as delicious! Enjoy!