'I WISH I WAS AT THE PENINSULA' PEN COBB SALAD

I love staying at the Peninsula Hotel in Los Angeles and I always order this salad. If you like blue cheese you have to try this. Serves 1.

INGREDIENTS:

1 head of iceberg or 3 cups romaine lettuce, finely chopped
¼ cup blue cheese, crumbled
¼ cup red onion, finely diced
¼ cup hard-boiled egg whites, I omit the yolk here
¼ cup bacon, chopped
¼ cup tomato, finely diced
½ avocado, finely diced
JF Mayo-Free Ranch, to taste
JF Simple Mustard Vinaigrette, to taste
JF Universal Salt, to taste
Fresh cracked black pepper, to taste
¼ cup grilled chicken, finely chopped (optional) 

PROCESS:

In a large salad bowl, place the chopped iceberg or romaine lettuce. Add all of the prepped mix-ins on top. Drizzle with my JF Mayo-Free Ranch and my JF Simple Mustard Vinaigrette. Season the salad with JF Universal Salt and fresh cracked black pepper. Using two large spoons, mix the salad until it is combined evenly and enjoy.