Recipe Details

Ingredients

• 3 tablespoons red-wine vinegar

• 3 tablespoons extra-virgin olive oil

• 2 teaspoons Dijon mustard

• ¼ teaspoon salt

• ¼ teaspoon ground pepper

• 8 cups chopped romaine lettuce

• 2 scallions, sliced

• 1 cup halved cherry tomatoes

• 1 cup halved and sliced cucumber

• 3 ounces cubed deli turkey

• 2 slices cooked bacon, halved

• 2 large hard-boiled eggs, halved

• ½ cup shredded sharp Cheddar cheese

• 1 avocado, pitted and quartered (Optional)

Description

1. Whisk vinegar, oil, mustard, salt and pepper in a small bowl. Divide the dressing among 4 small glass jars.

2. Divide romaine, scallions, tomatoes, cucumber, turkey, bacon, egg halves and Cheddar among 4 3-cup lidded glass containers.

3. Just before serving, add avocado (if using) and dressing to the salad and toss to coat.

Tips: Refrigerate dressing and salad (except avocado) separately for up to 4 days.