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BLT Salad with Light Avocado Dressing Recipe

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This recipe for BLT Salad with Light Avocado Dressing, by , is from Breast Cancer 3-Day, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Johnson

Category:
Category:

Ingredients:  
Ingredients:  
Salad:
4 large hard boiled eggs, omega-3 if available
8 cups chopped romaine lettuce, firmly packed
1 cups grape or cherry tomatoes, cut in half if desired
8 slices turkey bacon, cooked until crisp in nonstick skillet and crumbled into pieces
cup reduced fat blue cheese, crumbled

Avocado dressing:
1 large ripe avocado, peeled and pitted and cut into chunks
2 tablespoons lime juice
2 tablespoons red wine vinegar or rice wine vinegar
2 tablespoons extra virgin olive oil
6 tablespoons fat free sour cream
cup chopped fresh basil
teaspoon chopped or minced garlic
Freshly ground pepper to taste

Directions:
Directions:
1. Remove the shells and discard 2 yolks from the hard-boiled eggs and chop up the remaining 2 egg whites and 2 whole eggs.
2. In 4 individual serving salad bowls, assemble salad by layering the romaine lettuce then tomatoes topped with turkey bacon bits, chopped egg and blue cheese crumbles.
3. In mini food processor, combine avocado dressing ingredients and pulse until smooth (it will be on the thick side). Add more pepper to taste if desired.
4. Add a nice big dollop of dressing to each salad bowl. Spoon the remaining dressing into a small bowl and place on the table in case anyone wants additional dressing.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes Prep

 

 

 

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