Page 127 - Recipe Book

• 1 ripe avocado, cut in wedges

Preparation:

1. Boil the eggs and let cool. Peel eggs under running water; set aside.
2. Place bacon in a dry medium skillet and set over medium-low heat.
Cook, turning occasionally, until brown and crisp, 8–10 minutes.
Transfer to paper towels and let drain. Break into pieces.
3. Add vinegar, mustard, sugar, and 1 Tbsp. water to rendered fat in
skillet and whisk until smooth and emulsified. Gradually stream in
oil, whisking constantly until a thick dressing forms; season with
Premadonna soul seasoning.
4. Arrange romaine lettuce on a large platter and drizzle about half of
warm dressing over. Cut eggs in half and arrange over lettuce
along with shredded chicken, tomato wedges, avocado, and bacon.
5. Drizzle remaining dressing over salad and serve.

Crunchy Taco Salad

Turn your traditional taco night on its head! Try this recipe and never miss any of the
flavors you love in a taco. This salad is so good you’ll consider switching Taco Night.

Ingredients:

• 12 ounces ground beef
• 2 cups chopped red bell pepper

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