BLT Salad with Creamy Mayo Vinaigrette

I just returned from an amazing trip to Chicago with the Beef It’s What’s For Dinner group.  I will be sharing more about that soon.  I participated in a food challenge at The Chopping Block and the dressing recipe that my teammates and I served with our dish was the inspiration for my lunch today (which I will also be sharing here soon).  This creamy mayo vinaigrette is a healthier alternative to ranch dressing.  My husband loved it so much, that he insisted that I make another batch. I love BLT’s and this is all of that delicious goodness sans bread, so it’s Paleo-friendly (when made with my Paleo mayo recipe).  Enjoy.

BLT Salad

*makes 2 servings

1/2 head iceberg lettuce, rinsed and chopped
12 San Marzano tomatoes, sliced
1 ripe avocado, diced
6 strips of cooked bacon, chopped into pieces
Fresh cracked pepper, to taste

Dressing:
4 tbsp Paleo mayonnaise (or use a regular mayo with an olive oil blend)
1 tbsp + 1 tsp white wine vinegar
2 tsp olive oil
2 tsp fresh squeezed lemon juice
1 tsp fresh parsley, finely chopped
1/2 tsp fresh dill, finely chopped
1/2 tsp fresh chives, finely chopped
sea salt and pepper, to taste

Whisk all dressing ingredients together and serve with salad.

Print

BLT Salad with Creamy Mayo Vinaigrette

Prep Time

5 mins

Total Time

5 mins

 

Servings: 2 servings

Author: Amee Livingston

Ingredients

• 1/2 head iceberg lettuce rinsed and chopped
• 12 San Marzano tomatoes sliced
• 1 ripe avocado diced
• 6 strips of cooked bacon chopped into pieces
• Fresh cracked pepper to taste
• Dressing:
• 4 tbsp Paleo mayonnaise or use a regular mayo with an olive oil blend
• 1 tbsp + 1 tsp white wine vinegar
• 2 tsp olive oil
• 2 tsp fresh squeezed lemon juice
• 1 tsp fresh parsley finely chopped
• 1/2 tsp fresh dill finely chopped
• 1/2 tsp fresh chives finely chopped
• sea salt and pepper to taste

Instructions

1. Whisk all dressing ingredients together and serve with salad