Wednesday, November 12, 2014

BLT Chopped Salad

Jenna and I made this for a lunch one day.  We loved the dressing.  Chicken could easily be added for protein.  Original recipe called for goat cheese, we used parmesan.
BLT Chopped Salad

4 slices Sliced Bacon, diced
4 cups chopped romaine lettuce
1 avocado, halved, seeded, peeled and diced
1 cup cherry tomatoes, halved
1/2 cup corn kernels
1/4 cup cheese—your favorite

For the lime vinaigrette

1/4 cup olive oil
1/4 cup apple cider vinegar
Zest of 1 lime
2 tablespoons freshly squeezed lime juice
2 teaspoons sugar, or more to taste

To make the vinaigrette, whisk together olive oil, apple cider vinegar, lime zest and juice, and sugar in a small bowl; set aside.

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Beth cooked it in the microwave

In a large bowl, combine romaine lettuce, avocado, tomatoes, corn, cheese and bacon. Stir in lime vinaigrette.

Serve immediately.



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