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.

 
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