Penthouse Salad - Large Recipe

Time30m

Serves4

Tomatoes, eggs, cheddar cheese, bacon, homemade croutons, choice of dressing.

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Ingredients

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1
Prepare the Ingredients
Wash the cherry tomatoes under cold water, then slice them in half. Set aside.
2
Hard-boil the Eggs
Place eggs in a pot and cover with cold water. Bring to a boil, then turn off the heat, cover, and let sit for 12 minutes. Afterward, transfer the eggs to an ice bath to cool before peeling.
3
Cook the Bacon
In a skillet, cook the bacon over medium heat until crispy. Remove from the skillet and let it drain on paper towels. Once cooled, crumble the bacon.
4
Make Croutons
Preheat the oven to 375°F (190°C). Cut bread into cubes and toss with a little olive oil, salt, and pepper. Spread on a baking sheet and bake for about 10-12 minutes until golden brown.

5
Assemble the Salad
In a large bowl, combine the halved cherry tomatoes, chopped hard-boiled eggs, crumbled bacon, and shredded cheddar cheese.
6
Add Croutons
Sprinkle the homemade croutons over the salad mixture.
7
Dress the Salad
Drizzle your choice of dressing over the salad and toss gently to combine all ingredients.