Thursday, November 6, 2014

Pork free, lettuce free, tomato free BLT salad

Being allergic to everything has its difficulties,  especially when you crave something like BLTs. For this recipe I used  turkey bacon,  spinach, and tamatillo with toasted sorghum and home made balsalmic vinegrette, enjoy!

BLT salad (makes one serving)

1 handful of washed fresh spinach
1 tamatillo,  chopped into cubes
4 pieces of cooked gf corn free Turkey bacon (I use butterball)
1 tbsp toasted sorghum
A pinch of  dried blueberries (optional)
A drizzle of balsalmic vinegrette*

Balsalmic vinegrette (makes a small jar full):

1/2 cup olive oil
1/4 balsalmic vinegar
1 tsp dijon mustard
Salt & pepper to taste
Shake ingredients in a sealed jar.  Refrigerate after using, should keep for at least 3 weeks.

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