Avocado Salads

Avocado Salads

Ingredients:
1 pound sugar-free bacon
2 large tomatoes, diced
1 head romaine lettuce
2 large avocados, diced

Directions:
1⁄ cup Homemade Mayonnaise (see recipe in Chapter 9)
2
1 tablespoon white vinegar
Let it Sit
You can eat this salad as soon as it’s chilled, or you can let it sit for a few hours or overnight to let the
flavors develop. If you choose to let it sit overnight, leave the lettuce out and add it when you’re ready to
eat so that it stays crunchy.
1. Cook bacon over medium-high heat in a large skillet until crisp, about 10 minutes.
Remove from heat, allow to cool, and then roughly chop and put in a medium mixing
bowl.
2. Roughly chop romaine lettuce. Add lettuce, tomatoes, and avocado to bacon and toss
until combined.
3. In a separate bowl, combine mayonnaise and white vinegar. Pour mayonnaise
mixture over bacon mixture and toss to coat. Refrigerate until chilled, about 30
minutes. Serve chilled.
Bacon Spinach Salad with Creamy Ranch Dressing
You can use any high-fat dressing on this bacon spinach salad, but the dill in the
ranch adds a nice flavor profile. Kick the fat up a notch by adding some avocado
to the ranch dressing and blending until smooth.
Ingredients
Serves 4
1 (10-ounce) bag baby spinach