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Ingredients For the Salad 3 cups romaine lettuce, chopped 3 cups kale, chopped 2 cooked chicken breasts, cut into inch pieces 2 hard boiled eggs, halved and chopped 6-8 slices of bacon, chopped 1 cup cherry tomatoes, halved 4 ounces crumbled blue cheese 1 avocado, pitted and sliced For the Dijon Balsamic Dressing 3 tablespoons balsamic vinegar cup extra virgin olive oil 1 teaspoons dijon mustard Dash of salt and fresh ground black pepper Instructions Make the vinaigrette: In a small mixing bowl, add olive oil, balsamic vinegar, mustard, salt and pepper and whisk vigorously until completely combined
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