Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
1 1/2 cups ham
1 1/2 cups chicken or turkey
6 slices of bacon
1 avocado, sliced
2/3 cup Bleu Cheese
2 eggs, hard boiled
2 small tomatoes
1 head romaine lettuce, chopped
1 cup baby spinach
Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Cook bacon. Drain, crumble and set aside.
Place chopped lettuce and baby spinach on plates or salad bowls.
Arrange ham, turkey, bacon, eggs, tomatoes, blue cheese, and avocado in a row on top of the lettuce and spinach mix.
Sprinkle with your favorite dressing and enjoy.