<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li> cooking Spray</li>
<li>4 slices lean turkey bacon</li>
<li>1 avocado, cut into cubes </li>
<li> juice of ½ lemon</li>
<li>½ cup light blue cheese dressing</li>
<li>1 cup grape tomatoes, halved</li>
<li>1 cup sliced cucumber</li>
<li>2 cups chopped romaine lettuce</li>
<li>1 cup frozen corn kernels, thawed</li>
<li>4 large boiled eggs, coarsely chopped</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Coat a medium skillet with cooking spray and heat over medium heat. Add turkey bacon and cook until crispy, 3 to 5 minutes, turning slices over halfway through. Transfer bacon to a paper-towel-lined plate. Let cool, then crumble bacon.</li>
<li>Toss avocado cubes with lemon juice to prevent browning.</li>
<li>Prepare 4 mason jars: Add 2 tbsp blue cheese dressing to the bottom of each jar. Then layer in ¼cup tomatoes, ¼ cup cucumber, ½ cup lettuce, ¼ of the crumbled bacon, and ¼ cup corn. Top each salad with ¼ of the cubed avocado and ¼ of the chopped egg.</li>
<li>Seal jars and store in refrigerator until ready to eat.</li>
<li>To serve, just shake the salad into a bowl. </li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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