BELT Salad With Dairy-Free Dilly Ranch Dressing

BELT Salad With Dairy-Free Dilly Ranch Dressing

Serves 1 - with extra dressing to use during the week 

Ingredients:

• 2 slices crispy bacon (See my oven method below)
• 2 hardboiled eggs, quartered (I boil mine for 10 minutes, then dunk in cold water before peeling)
• 2 large handfuls crisp butter lettuce
• 1 large handful cherry tomatoes, halved
• ¼ avocado, cubed

• ½ cup mayonnaise
• ¼ cup neutral tasting coconut milk (Arroy-D is my go-to)
• 1 tablespoon red wine vinegar
• 1 teaspoon lemon juice
• ½ teaspoon coconut aminos
• 1 garlic clove, minced
• 1½ teaspoons dried dill weed
• ¼ teaspoon onion powder
• salt and pepper, to taste

Method

For the Baked Bacon:

1. For crispy oven baked bacon, preheat oven to 400F. Line a large, rimmed baking sheet with foil. Arrange the bacon in a single layer on the baking sheet. Bake for about 15-20 minutes, until crisp to your liking. Timing will depend on how thick the bacon is. Transfer the bacon to a paper lined plate, and pat off any excess fat. When cool enough to handle, chop it up.
2. Layer all of the salad ingredients, and top with crispy bacon, and Dilly Ranch dressing.

For the Dilly Ranch Dressing:

• In a medium bowl, whisk all of the ingredients together and season with salt and pepper to taste. That’s it! Use immediately, or store in the refrigerator for up to 1 week. This recipe makes about a cup, so there will definitely be leftovers for you to use on more salads/as a dip during the week!