Chopped Salad with Ranch, Bacon & Cucumber

Instructions:

1. Prep the Ingredients:
   Wash and dry the romaine. Chop cucumber, dice avocado, shred carrots if needed, and cook/crumble the bacon.
2. Assemble the Salad:
   In a large bowl, combine romaine, cucumber, avocado, carrots, and tomatoes (if using).
3. Add Bacon and Dressing:
   Add crumbled bacon and drizzle with ranch dressing. Toss gently until evenly coated.
4. Season and Garnish:
   Season with salt and pepper. Sprinkle with fresh chives or parsley for a burst of color and freshness.
5. Serve Immediately:
   Enjoy right after mixing to maintain crisp textures. Best served chilled.

Variations:

• Add Protein: Grilled chicken, turkey, or hard-boiled eggs make it a more filling meal.
• Cheese Boost: Add shredded cheddar or crumbled blue cheese for extra richness.
• Low-Carb Version: Skip the carrots and tomatoes to keep carbs to a minimum.

Tips:

• Keep it Crisp: Assemble just before serving to prevent sogginess.
• Prep Ahead: Chop all veggies and cook bacon ahead of time—just wait to add avocado and dressing until serving.
• Customize: Add chopped red onion, sweet corn, or olives for a personal twist.

This vibrant, hearty chopped salad is a reliable favorite that delivers freshness, crunch, and comfort in every bite.