End of Summer Salad

June 10, 2016
When in Romaine, do as competitive eater Mary Bowers

End of Summer Salad

Prep Time 25 minutes
Total Time 25 minutes
Servings 4 8 as a side


  • 4 c. Torn Romaine
  • 4 c. Fresh Spinach
  • 12 oz. bacon
  • 1 Large Avocado
  • 2 Medium Heirloom Tomatoes
  • 1/2 c. Crumbled Gorgonzola
  • 1/2 c. Ginger Peach Dressing


  • In large skillet, cook bacon over MED for 10-15 minutes or until slightly crisp.
  • Remove from heat. Place on paper towels to drain. Set aside to cool.
  • Rinse and spin romaine and spinach.
  • In a large bowl, toss together greens.
  • Slice tomatoes and avocado. Add to greens.
  • Crumble bacon into bite size pieces. Add to greens.
  • Sprinkle gorgonzola on top of greens.
  • Drizzle with Ginger Peach Dressing or dressing of your choice.
  • Chill and toss lightly before serving.