Tuesday, 21 July 2015

The Egger BLT Salad

I have to say, we have been completely off our routine of late and my eating has been less than desirable to keep my gut microbiome a happy camper.  A few nights ago, I decided we were having our favourite BLT (Bacon, Lettuce, and Tomato) Salad with egg to mark the beginning of getting back on track to our regular healthy eating habits.

The salad itself comprises of any combination of greens, veggies, tomatoes, a bit of bacon, and topped with a boiled egg or two.  I recognize this might not suit the purest interpretation of BLT but it sure is delicious and my eleven year old, who loves her junk food, squealed with delight when she saw what was on her plate.

It is hard to stand between a kid and her salad and ultimately the extra salad that I had made for my next day lunch was gobbled up, by said child, as seconds that very night.  So please give this salad a try as it is delicious as a stand alone meal or use the dressing for a green side salad or even a marinade for chicken. Whatever you decide, it is definitely both a yummy and filling meal.

For the salad:

  • Mixed greens, washed
  • Shaved cabbage, any colour
  • Grated carrot
  • Yellow capsicum, cut in strips
  • Cherry tomatoes, cut in half
  • 1-2 strips of bacon per person, chopped
  • 1-2 hardboiled eggs per person, sliced

Toss salad; top with bacon and egg; and then dress with salad dressing.

For the dressing:

  • 1/3 cup of grapeseed oil
  • 1 Tbsp. olive oil
  • 2 Tbsps. apple cider vinegar, preferably with mother
  • 1 Tbsp. lemon juice, freshly squeezed
  • 1 Tbsp. maple syrup
  • 1/2 tsp. sea salt
  • 1/4 tsp. ground pepper
  • 1/2 clove garlic, minced

Whisk ingredients together to combine.

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