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mix yogurt, mayonnaise, dill, salt, pepper, and garlic powder in a bowl. crumble in blue cheese and mash with a fork, stirring until thick and creamy, but still chunky. place lettuce in a large bowl and add bacon, mushrooms, cheddar cheese, red onion, and nuts (if using). toss briefly just to combine ingredients. add tomatoes and avocado. gently and briefly toss. scoop salad into individual serving bowls. top each with eggs and then salad dressing.
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Hand blender for emulsifications, purees, soups, sauces
Controlled temperature for homemade yogurt fermentation
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Heirloom yogurt culture — reusable forever, no thermophilic machine needed
Professional-grade blender — silky purees, hot soups, nut butters
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Hand blender for emulsifications, purees, soups, sauces
Controlled temperature for homemade yogurt fermentation
Italian pasta organized by shape — which sauce belongs with which pasta
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
Professional-grade blender — silky purees, hot soups, nut butters