INGREDIENTS
4
strips Bacon, cooked and crumbled
6 cups
Romaine hearts
1
California avocado
1/2 cup
English cucumber, slices
1/2 cup
Grape tomatoes
1/4 cup
Red onion
1 tsp
Dijon mustard, coarse
1/2 cup
Kalmata olives
4 tbsp
California olive ranch extra virgin olive oil
1 tbsp
Red wine vinegar
1/4 cup
Feta cheese