REAL, FRUGAL, HEALTHY, and FUN!!!
Yep! In case you’ve been watching, I am posting a whole lot of salads lately. I can’t help myself. I love to eat salad this time of year. Occasionally, I’ll prepare a hot meal, but when it’s hot outside, most of the time, I really don’t want to turn my oven on. I prepared this salad while thinking about Memorial Day weekend and summer BBQ’s. I wanted a nice light dish that captured a lot of the traditional summer BBQ flavors. Something that could easily please a crowd at a potluck. I was thinking about potato salad, egg salad, and chicken salad, but still keeping it fresh, leafy and green. This is what I came up with, and I think the dressing really brings it together.
1 large bag of baby greens or any leafy greens
3 slices of bacon, cooked and chopped (save the fat for the dressing)
1-1/2 cups cooked chicken, chopped, I used leftover rotisserie chicken
1 large sweet potato, cut into cubes and roasted or cooked in the skillet with a little oil – not baked, too mushy
3 hard boiled eggs, peeled and chopped
Directions: Toss it all together.
Salad Dressing Ingredients:
Juice of 1 lime
1/4 cup avocado oil
1 Tbsp apple cider vinegar
1 tsp rosemary
1 tsp dill
1 tsp salt
1/2 tsp garlic
3 Tbsp maple syrup
Bacon fat from cooking the 3 slices for the salad
Directions: Mix up all of the salad dressing ingredients thoroughly. I like to mix mine in a sports shaker cape. Its’ easy to close and shake up, and has a pour spout to pour it onto the salad. The bacon fat will have to be slightly warm when you add it. It does not have to be hot. After I cooked up my bacon for the salad, I poured the fat into a mug until I was ready to use it. When I got around to the dressing, it was room temperature, but hadn’t solidified yet. It was perfect for adding to the dressing. Once you get it all mixed, pour it over the salad. Toss the salad just a bit to make sure it’s all well-coated. Enjoy!