Ingredients:
For the Dressing:
1/4 cup low-fat buttermilk, or see vegan buttermilk recipe here
1 tablespoon finely chopped fresh chives
1 tablespoon fresh basil, julienned or finely chopped
2 tablespoons mayonnaise, or for vegan see link here
2 tablespoons red wine vinegar, or vinegar of choice
Ingredients (minus mayonnaise & garlic clove) |
1 garlic clove, minced
1/4 teaspoon freshly ground pepper
For the Stacked Salad:
2 fake bacon slices, halved, preferably Lightlife Smart Bacon, or bacon of choice
2 large heirloom tomatoes cut into 1/2 inch thick slices
1/8 teaspoon kosher salt
1 ripe avocado, peeled and thinly sliced
1 container (about 8 oz.) freshly prepared corn salsa (OR 1 roasted ear of corn on a grill)
1/4 teaspoon freshly ground pepper for topping
Sprig of basil for garnish
Directions:
For the Dressing:
1. In a medium/small bowl add the buttermilk, chives, basil, mayonnaise, vinegar and garlic. Stir with a whisk to combine. Add 1/4 teaspoon freshly ground pepper and stir. Set aside.
For the Stacked Salad:
1. Follow package directions for cooking the bacon of your choice. For the imitation bacon, lightly coat a skillet with oil, preheat on medium, and cook single layer pieces for 2 to 3 1/2 minutes, turning once. Drain on paper towels.
2. If grilling a fresh ear of corn, place on a preheated grill rack and grill 8 minutes or until charred, turning occasionally, Remove from grill and cool slightly; cut corn kernels from cobs.
Photo credit Safeway here |
4. Top each salad with bacon pieces and serve.
Serving size: 2 large salads.
#paleo #salad #salsa #glutenfree #dairyfree #vegan #vegansalad #sidedish #maincourse #healthyeats #lowcarb
Recipe adapted from Cooking Light recipe here.
*My Paleo Marin Rating between 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.