BLT Chopped Salad
DIETITIAN RECIPE -
In honor of National BLT month, our Dietitian created a new twist of this beloved sandwich.
2 cups spinach, finely chopped
1 cup green cabbage, finely chopped
1 cup chopped tomato
6 slices of bacon, cooked and crumbled
1/2 cup Clearly Organic Sweet Corn Kernels, drained
1 ripe avocado, chopped
1/3 cup crumbled Clearly Organic Tortilla Chips
Fresh Lime Vinaigrette:
3 Tablespoons Clearly Organic Olive Oil
2 Tablespoons fresh lime juice
1 teaspoon Dijon mustard
1/2 teaspoon Clearly Organic Garlic Powder
1/4 teaspoon salt
1/4 teaspoon Clearly Organic Ground Black Pepper
Place chopped spinach and cabbage in a large salad bowl. Add tomato, corn kernels, crumbled bacon, chopped avocado and crumbled tortilla chips. Gently toss with salad tongs.
For the fresh lime vinaigrette add olive oil to a small mason jar with a lid. Add lime juice, Dijon, garlic powder, salt, and black pepper. Secure the lid on the jar and shake until contents are evenly distributed. Pour the desired amount of vinaigrette over the BLT Chopped Salad just before serving. Toss with salad tongs until dressing evenly coats salad.
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