The Wedding Salad
A delicious, dinner party or DIY wedding-friendly salad, this recipe is sure to knock your guests’ socks off. Complete with mixed greens, crisp bacon, goat cheese, fresh green onions, candied pecans, pickled purple onions, and two options for dressings .
Servings: 8 - 10 servings
Ingredients
Ingredients::
- 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 my "Fed & Fit" book)
For the Lemon Vinaigrette::
- 1/2 cup fresh lemon juice
- 1/2 cup high-quality extra virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Instructions
- 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.
- 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.
- For the Lemon Vinaigrette: whisk the ingredients together and either store in the refrigerator or serve.
- To plate: either plate each component separately or mix them all together. Serve with one or both dressings on the side and enjoy!
Nutrition
Calories: 706kcal | Carbohydrates: 12g | Protein: 12g | Fat: 69g | Saturated Fat: 16g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 30g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 913mg | Potassium: 330mg | Fiber: 2g | Sugar: 6g | Vitamin A: 948IU | Vitamin C: 24mg | Calcium: 51mg | Iron: 1mg