1990’s Inspired Salad Bar Salad
Prep time: 20 minutes | Cook Time: 5 minutes | makes 4 servings
recipe can be used for meal prep - just add cottage cheese and dressing at the time of serving
6-8 cups chopped romaine lettuce
chopped cucumbers
cherry tomatoes
1 can kidney beans, drained and rinsed
1 cup frozen peas
2 cups cottage cheese
4 sliced bacon, cooked
croutons (I made mine with canyon Bakehouse GF bread)
4 hard-boiled eggs, chopped
Sunflower Seeds
French Dressing
1/2 cup Ketchup
1/2 cup olive or avocado oil
1/2 cup apple cider vinegar
1/4 cup honey
1/2 tsp salt
1/2 tsp dry ground mustard or 1 tsp Dijon
1/2 tsp onion powder
To make the dressing: combine all ingredients into a blender and blend until emulsified, about 20 seconds. Set aside or refrigerate until ready to use.
To make bacon bits: add slices of cooked bacon to a food processor (I used my mini) and process until crumbled.
To assemble the salad: layer romaine with cucumbers, tomatoes, chopped egg, beans, peas, cottage cheese, croutons, sundflower seeds, bacon bits and drizzle with french dressing.