Step 1

Cook bacon - in a frying pan, in the oven, or in the air fryer. Set aside to cool and cut into small pieces.

Step 2

Cook eggs - in an Instant Pot or on the stove. Allow to cool. Peel & cut into cubes.

Step 3

Vinaigrette - Prepare red wine vinaigrette and toss all veggies in the dressing.

Step 4

Assemble - Divide the romaine lettuce, avocado, cucumber, and tomatoes between four bowls. Top with the bacon, hard boiled egg, blue cheese, and chives if desired.

Step 5

Using a multi-compartment container, keep the veggies separate from the dressing (use a condiment container for the dressing). Keep the eggs whole with the shell on, for best storage. Omit avocado or leave off until ready to serve. Keep in the fridge in an airtight container for up to 4 days. Toss all ingredients together just before serving and enjoy!