The Stanlad 4-6 Servings
2 heads of romaine lettuce
4 thick strips of bacon
2 slices of whole wheat bread for croutons
(1 Tablespoon olive oil, 1/2 teaspoon of
garlic salt, 1/2 teaspoon of black pepper)
3 hard boiled eggs
8 cherry tomatoes
1 cup of diced red cabbage
1 cup of shredded carrots
1/2 cup of diced yellow bell peppers
12 ounces of Ranch Dressing
fresh ground pepper to taste
Kosher Salt to taste
1/2 cup of shredded Asiago or Romano cheese
Preheat oven to 350°
Discard outside leaves of lettuce. Chop and soak
in cold water for 30 minutes. Spin in lettuce
spinner until very dry.
Cook bacon in oven until very crispy. Soak off
extra grease with paper towel. Let cool and
Medium dice whole wheat bread slices. Toss
with olive oil, garlic salt and black pepper.
Place on a sheet tray single layer. Bake for
twelve minutes stirring half way through for
The perfect hard boiled egg~Bring two quarts of
water to a boil. Gently add three eggs with a
slotted spoon. Set a timer for thirteen minutes
and cook on medium high. After timer,
immediately drain water and replace with iced
water. When cool, gently roll eggs to loosen
shell and peel. Rinse under cool water to
discard any remaining shell.
Prepare remaining vegetables as stated above.
Place lettuce, egg, bacon, vegetables, salt,
pepper and ranch dressing into large mixing
bowl. Toss well.
Transfer to individual salad plates.
Top with the cheese and croutons.