This recipe is designed for efficient meal prep, providing a balanced mix of proteins and fresh vegetables.
Ingredients
- Base: 1 large head of Romaine lettuce or mixed greens, chopped.
- Proteins:
- 2 cups cooked ham, cubed.
- 1 cup bacon bits or crispy fried bacon crumbles.
- 4 large hard-boiled eggs, sliced or halved.
- Vegetables & Toppings:
- 2 cups shredded sharp cheddar cheese.
- 1 cup cherry tomatoes, halved, or diced Roma tomatoes.
- 1 large cucumber, sliced into rounds.
- 1/2 red onion, thinly sliced.
- Tangy Elements: Pickled jalapeño slices and dill pickle chips.
- Seasoning: Freshly cracked black pepper and dried oregano or parsley.
Instructions
- Prepare the Base: Wash and thoroughly dry the lettuce. Divide the chopped greens evenly among four meal-prep containers.
- Layer the Proteins: To keep the ingredients fresh, arrange them in distinct rows or sections on top of the lettuce. Place the cubed ham and bacon crumbles on one side.
- Add the Cheese & Eggs: Place a generous portion of shredded cheddar in the center. Top the salad with the boiled egg slices.
- Incorporate the Veggies: Add the tomatoes, cucumbers, and red onions to the remaining space.
- The Tangy Finish: Top the salad with a few slices of pickled jalapeños and pickle chips for a burst of acidity.
- Season: Sprinkle black pepper and herbs over the eggs and vegetables.
- Storage: Seal the containers and refrigerate. These salads stay fresh for up to 3–4 days.
Serving Suggestion
Keep your dressing in a separate small container to prevent the lettuce from wilting. This salad pairs perfectly with a creamy Ranch, a zesty Blue Cheese, or a simple Honey Mustard dressing.
