The Organic Dish provides easy and delicious, fresh, natural and organic "make-your-own" meals and dinner kits for vegetarians and omnivores in Boulder, Colorado.

During the summer we like to eat lots of fresh salads with greens from the farmer’s market. We just experimented with this recipe last week and we really liked it.

Serves 4. Delicious!

To make the salad:

• 6 clices of bacon, chopped
• 2 eggs, hard boiled
• ¾ head iceberg lettuce (we used fresh mixed greens from Oxford Gardens, and they were perfect)
• 2 cups chicken breast, chopped
• 2 tomatoes, coarsely chopped
• ½ cup blue cheese (we used Chevre from Haystack Mountain Dairy instead)
• 1 avocado, coarsely chopped
• 2 green onions, chopped

Place eggs in pot, cover with water, and boil for ~ 8 minutes. Rinse with cold water, peel and chop.

Fry bacon in large skillet over medium high heat until evenly brown. Drain and chop.

Cook chicken in skillet over medium high heat with a little olive oil or butter until done and slightly golden on the outside.

To make the dressing:

• 1 egg yolk
• 1 cup safflower oil
• 1 Tbsp lemon juice
• ½ tsp sea salt
• pinch black pepper
• 3 Tbsp sour cream
• ¼ dried chives (we used [plenty of] green onions from our garden).
• ¼ teaspoon dried parsley
• 2 tsp dill weed, chopped
• ¼ garlic powder

Mix together the egg yolk, dijon mustard, lemon juice, sea salt, black pepper. Slowly add the safflower oil while mixing vigorously. When the “mayonnaise” has thickened add the sour cream, chives, parsley, dill, and garlic powder and whisk until smooth.

Throw all the salad ingredients into a large bowl and toss with the dressing. “Guten Appetit!” (Let us know when you’re making it – we’re coming over.)