- ½ cup sliced black olives
- ½ medium red onion peeled, sliced
- ¾ cup Hidden Valley® Original Ranch® Light Dressing
- 1 large avocado peeled, sliced
- 4 hard-cooked eggs cut in wedges
- 2 large tomatoes stems removed, cut in wedges
- 4 tablespoons cooked bacon bits
- 6 cups torn Romaine lettuce
- 1. In a large bowl, combine all the ingredients together with the dressing and toss until well coated. Serve immediately garnished with the olives.
- For safe meat preparation, reference the USDA website.
- For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.