Super Wedge Salad

I’ve been going to the gym 4-6 days a week regularly for the past 2+ months. The kids come with me a couple of the days that I go, and on those nights, dinner is either leftovers or something simple. We just walk in the door too late to be playing too much in the kitchen. Between homework, bath, storytime and bedtime, it’s a race to the finish line.

When I spied this recipe for a Super Wedge Salad in a recent issue of Rachael Ray magazine, it seemed perfect for one of our all-together-at-the-gym nights. What I love most about this salad? That I can mix and match the toppings based on whose plate it is. More hard-boiled egg? Less crispy bacon (as if!)? Extra tomatoes? It’s perfect to fix on the fly and cater to everyone’s tastebuds or cravings, without feeling like you’re becoming a short-order cook in your own kitchen. I ended up using bagged romaine because I had it on hand, and added a few slices of ham for extra protein. Oh yes, and I used the low-fat mayonnaise, instead of full-fat. We switched to that years ago, and you can’t even tell. Other than that, I made the recipe as is. Even with having to hard-boil eggs and cook up some bacon, dinner was done in 20 minutes. Crazy delicious, and the perfect thing to eat after an hour-long Power Dance class.

Oh and the best part? In seven-and-a-half years, Nick has wanted no part of hard-boiled eggs. Truth be told, he doesn’t like any eggs, though will occasionally eat a deviled egg. Last week when I made this salad? He ate three of them. Go figure.  Maybe this year at Easter, the beautifully colored hard-boiled eggs will get eaten by someone besides me!

Project 365
March 8, 2010, Photo #59

Don’t you wish life was as easy to sort as laundry?

Super Wedge Salad
Recipe courtesy of Every Day with Rachael Ray, March 2010

4 ounces sliced bacon coarsely chopped
1/3 cup mayonnaise (I used light mayo)
Salt and pepper
1 head romaine lettuce, quartered lengthwise
4 eggs, hard-boiled and peeled
1 carrot, shredded
2 small tomatoes, finely chopped
1 Haas avocado

1. In a medium skillet, cook the bacon over medium heat, stirring often, until crisp, 4 to 5 minutes. Transfer to paper towels to drain.
2. In a small bowl, whisk 2-1/2 tablespoons water into the mayonnaise; season with salt and pepper. Divide the romaine wedges among 4 plates and drizzle with half of the mayo dressing.
3. Using an egg slicer, slice each egg lengthwise, then crosswise. Sprinkle 1 egg on top of each wedge; top with the cooked bacon, the carrot, tomatoes and avocado. Season with salt and pepper, then drizzle with the remaining dressing.

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