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Super Wedge

Serves 4

This high protein salad can also make a great snack to keep kids’ energy up between school and afterschool activities. You can swap in diced chicken for the bacon, and it’s also wheat- and gluten-free!


  • 4 ounces sliced bacon, coarsely chopped
  • 1/2 cup mayonnaise
  • Salt and pepper
  • 1 head romaine lettuce, quartered lengthwise
  • 4 eggs, hard-boiled and peeled
  • 1 carrot, shredded
  • 2 small tomatoes, finely chopped
  • 1 Hass avocado, cut into cubes


  1. In a medium skillet, cook the bacon over medium heat, stirring often, until crisp, 4-5 minutes. Transfer to paper towels to drain.
  2. In a small bowl, whisk 2 1/2 tablespoons water into the mayonnaise; season with salt and pepper. Divide the romaine wedges among four plates and drizzle with half of the mayo dressing.
  3. Using an egg slicer, slice each egg lengthwise, then crosswise. Sprinkle 1 egg on top of each wedge; top with the cooked bacon, the carrot, tomatoes and avocado. Season with salt and pepper, then drizzle with the remaining dressing.