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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Sonoran Salad Recipe

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This recipe for Sonoran Salad is from Lippincott Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 head of iceberg lettuce - chopped
8 oz crumbled blue cheese
1 lb cooked crumbled bacon
1 pkg grape tomatoes
2 avocados - cubed
3 hard boiled eggs diced

Dressing:

1/4 cup Dijon mustard
2-3 cloves minced garlic
the juice from 1 lemon
1 tbsp of egg substitute (like eggbeaters)
olive oil
Directions:
Directions:
Chop up iceberg lettuce and put in large bowl. Top with remaining ingredients, except avocado.

Dressing: Mix dijon, garlic, lemon juice and egg substitute. Using an immersion blender, slowly drizzle olive oil into mustard mix. May become really thick like mayonnaise. Add water to thin.

Add dressing and avocado to salad right before serving, toss and serve immediately.
Personal Notes:
Personal Notes:
I really don't have set amounts for the ingredients in this recipe. I did my best to guesstimate. Feel free to adjust as needed

 

 

 

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