Name: BLT Salad with Creamy Mayo Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: 2 servings
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)

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.