Name: BLT Salad with Creamy Mayo Vinaigrette
Prep time: 2017-10-21T00:05:00+00:00
Total time: 2017-10-21T00:05:00+00:00
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; 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

Stumble

Yum

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.