Bacon and egg iceberg salad with green goddess dressing

Directions

Crispy Panko Breadcrumbs

1. Melt butter in a medium skillet over medium-low heat.  
2. When the butter is melted, stir in the breadcrumbs.  
3. Continue stirring until the crumbs are evenly crisp and golden brown.  
4. Season with salt and pepper.  
5. Allow to cool and store for two weeks in a sealed container in your pantry.

Green Goddess Dressing

1. Place guacamole, mayonnaise, sour cream, garlic, parsley, dill, lemon juice, salt, and black pepper in a blender and blend until smooth. 
2. Refrigerate in a container with a tight-fitting lid for up to one week.

Bacon and Egg Iceberg Salad 

1. Place sliced iceberg onto four plates or serving platters.
2. Drizzle avocado dressing over the lettuce and top with bacon, egg, sprouts, breadcrumbs, chives, and nutritional yeast.  
3. Season with salt and pepper. 

Serve 

1. Put everything together to make bacon & egg iceberg salad with green goddess dressing. Enjoy!