The Wedding Salad

The Wedding Salad




  • 1 pound mixed greens
  • 1 batch of pickled purple onions
  • 1 pound bacon, fried until crispy and roughly chopped
  • 4 ounces goat cheese, crumbled
  • 1 bunch green onions, finely chopped
  • 1 cup pecan halves
  • 2 tablespoons honey
  • 1/2 teaspoon fine sea salt

For the Creamy Pesto Ranch Dressing::

  • 4 tablespoons fresh lemon juice
  • 1/2 cup packed fresh basil leaves and stems
  • 1 cup Paleo-mayo (find a recipe in [url]my book∞[/url] or use [url]Primal Kitchen Mayo∞[/url])

For the Lemon Vinaigrette::

  • 1/2 cup fresh lemon juice
  • 1/2 cup [url]high-quality extra virgin olive oil∞[/url]
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper


  1. For the candied pecans: toss the pecans in the honey and then spread them out onto a parchment paper-lined baking sheet. Sprinkle with the sea salt and then bake at 375 F for 5 to 7 minutes, or until they just begin to darken in color, but not burn.
  2. For the Cream Pesto Ranch: blend the basil and the lemon juice together until smooth, then stir the basil into the mayo until it’s well-incorporated. Either store in the refrigerator or serve.
  3. For the Lemon Vinaigrette: whisk the ingredients together and either store in the refrigerator or serve.
  4. To plate: either plate each component separately or mix them all together. Serve with one or both dressings on the side and enjoy!