• cooking Spray
  • 4 slices lean turkey bacon
  • 1 avocado, cut into cubes
  • juice of ½ lemon
  • ½ cup light blue cheese dressing
  • 1 cup grape tomatoes, halved
  • 1 cup sliced cucumber
  • 2 cups chopped romaine lettuce
  • 1 cup frozen corn kernels, thawed
  • 4 large boiled eggs, coarsely chopped


  1. Coat a medium skillet with cooking spray and heat over medium heat. Add turkey bacon and cook until crispy, 3 to 5 minutes, turning slices over halfway through. Transfer bacon to a paper-towel-lined plate. Let cool, then crumble bacon.
  2. Toss avocado cubes with lemon juice to prevent browning.
  3. Prepare 4 mason jars: Add 2 tbsp blue cheese dressing to the bottom of each jar. Then layer in ¼cup tomatoes, ¼ cup cucumber, ½ cup lettuce, ¼ of the crumbled bacon, and ¼ cup corn. Top each salad with ¼ of the cubed avocado and ¼ of the chopped egg.
  4. Seal jars and store in refrigerator until ready to eat.
  5. To serve, just shake the salad into a bowl.
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