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.
- 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
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