- 8 cups arugula or torn butter lettuce leaves
- 1 cup cherry tomatoes halved
- 2 hard-boiled eggs sliced into thin rounds or chopped
- 2 avocados pitted, peeled, and sliced
- 1/2 pound chicken breast grilled, torn into small pieces and seasoned with salt and pepper
- 1/2 pound bacon crisp-cooked and broken into bite-size pieces
- 1/2 cup fennel thinly sliced
- 1/4 cup crumbled blue cheese check with the producers to be sure the cheese is gluten-free; or you could use a creamy fresh goat cheese as a safe substitute
- arugula blossoms optional
Place the chicken, bacon, eggs, avocados, fennel, cheese, tomatoes, and blossoms (if using) in their own bowls. Place the bowls in the center of serving area.
In a large salad bowl, lightly dress the salad greens. Pour the remaining dressing into a small pitcher and place it on your now-crowded table.
Set out 4 dinner plates or shallow bowls. Let everyone dig into the ingredients, creating a salad to their liking.
Pass the dressing for an extra drizzle to top the goodies.
Crack some black pepper over salad and sprinkle with salt.
Dressing:
1 heaping teaspoon Dijon mustard
2 tablespoons balsamic vinegar
1⁄3–1⁄2 cup extra-virgin olive oil
Sea salt
Directions:
1. In a large bowl, combine Zen blend, peas, onion and avocado; set aside.
2. In a small bowl, whisk remaining ingredients. Pour over avocado mixture; gently toss to combine.
3. Serve immediately.
Serving: 4bowls | Calories: 2162kcal | Carbohydrates: 48g | Protein: 107g | Fat: 176g | Saturated Fat: 50g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 87g | Trans Fat: 0.3g | Cholesterol: 693mg | Sodium: 2344mg | Potassium: 3955mg | Fiber: 29g | Sugar: 9g | Vitamin A: 2303IU | Vitamin C: 82mg | Calcium: 337mg | Iron: 7mg