This variable recipe makes a terrific ready-ahead-of-time meal option for your Paleo diet. With your ingredients cooked and on stand-by in the fridge, you can set everything out and get chowing down in less than 10 minutes. Be sure to use bacon free of nitrates, casein, gluten, and antibiotics.
Preparation time: 10 minutes
Yield: 6 servings
Paleo Ranch Dressing (see the following recipe)
3 heads romaine lettuce
3 chicken breasts, cooked and chopped
12 strips bacon, cooked and chopped
12 hard-boiled eggs, chopped
2 cups sliced fresh peppers
2 cups shredded carrots
1 cup nuts of choice (except peanuts or soy nuts)
Tear the romaine leaves into bite-sized pieces.
Set out all the prepared ingredients, including 1 cup of Paleo Ranch Dressing. Allow everyone to assemble their salads and top with the dressing.
Paleo Ranch Dressing
1 egg, room temperature
1 cup macadamia or avocado oil, room temperature
2 teaspoons dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon sea salt
1/4 teaspoon chili powder
1/4 teaspoon ground black or white pepper
2 tablespoons vinegar of choice
1-1/2 teaspoons hot sauce
1 teaspoon honey
1 teaspoon yellow mustard
Crack the egg into the bowl of a blender or food processor. Run it on medium speed, enough to whip the egg into a uniform mixture.
Turn the appliance onto high speed and very slowly and steadily drizzle in the oil (this process should take a few minutes).
After you’ve achieved a nice, thick mayo base, lower the speed to medium and add the remaining ingredients. If you want to be conservative, add a little of each at a time to suit your tastes.
Store the dressing in an airtight glass jar in the fridge and consume within a few days.
Per serving: Calories 669 (From Fat 477); Fat 53g (Saturated 9g); Cholesterol 436mg; Sodium 433mg; Carbohydrate 16g (Dietary Fiber 6g); Protein 34g.
Vary It! Mix up your proteins and fresh veggies. Try leftover steak and fresh cucumber. If you like, add a fermented veggie like kimchi or sauerkraut to punch the zing factor even more. Omit the vinegar for thicker dressing that makes a good dip, or omit the chili powder and hot sauce if you don’t want the spicy heat. If you prefer a thinner dressing, you can adjust by adding some extra vinegar to the dressing. You can also vary the flavor by substituting curry paste (for tasty heat), fish sauce (for savory), or tamari and/or coconut aminos (for even more savory).
Recipe courtesy of Audrey Olson, author of Primal Kitchen: A Family Grokumentary
