Category Archives: Salad
A light and delicious way to enjoy the classic BLT sandwich taste by turning it into a BLT Salad with Tangy Mayo Dressing! Gluten-free, sugar-free, dairy-free, THM-S
One of my favorite sandwiches of all time is a BLT, especially when there are fresh tomatoes from the garden. This summer I’ve been enjoying a yummy gluten-free version of this classic sandwich with my favorite gluten-free bread.
I also enjoy the taste of a BLT in this lighter version of a BLT in salad form with a tangy mayo dressing.
Trim Healthy Mamas this salad is an S.
- 6 cups chopped romaine lettuce
- 1 lb of bacon, cooked and crumbled, uncured if possible
- 1-2 cups cherry tomatoes, halved
- 2 avocados, sliced
- ¼ cup mayonnaise
- 3 tablespoons almond or cashew milk
- 1 teaspoon apple cider vinegar
- 1/16 teaspoon of Himalayan or sea salt
- pinch of stevia (optional)
- Place romaine lettuce, bacon, tomatoes, and avocados in a large serving dish. Layer them all nicely for a pretty presentation or just toss the ingredients, it will still look nice.
- Whisk mayonnaise in a small bowl until creamy. Whisk in almond milk one tablespoon at a time. Mix in apple cider vinegar, salt, and stevia.
- Serve tangy mayo dressing over salad.
This is best homemade Italian Salad Dressing, hands down, that we’ve had. Everyone in our family agrees, this one’s a winner. I have tried different recipes to make my own dressing before, but they never hit that sweet spot like this recipe does.
If you haven’t tried nutritional yeast in anything yet, now’s the time. The combination of nutritional yeast’s cheesy flavor and the spices make this dressing so flavorful. You could use Italian seasoning in place of the basil and oregano, if that is what you have on hand, but I think the combination of those two herbs are just right in this recipe.
It’s so easy to make – just put all of your ingredients in a Ball jar, put on a lid and shake. Measure your liquids right into the jar using the measurement marks on the side and you won’t have any extra measuring cups to wash.
I have listed Himalayan salt in my recipe, but use any sea or mineral salt that you have. I recently ran out of my grey sea salt that I had been using for the past couple of years and switched over to the Sherpa Pink Himalayan Salt from San Francisco Salt Co. I usually buy my salt in bulk so the switch was kind of a big deal for me, plus it’s so pretty. ha.
If you are following Trim Healthy Mama, this recipe is an S.
- Pour olive oil into small Ball jar up to the 4 oz. mark. Add apple cider vinegar to the 8 oz. mark. Add in the rest of ingredients. Put lid on jar and shake until combined.
- Be sure to stir before adding to your salad.
- Store in refrigerator, but be sure to take it out about a half an hour before using so it will mix well.
See my Recipe Index for more THM recipes.
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