Tuesday, April 21, 2015

Bacon Olive Salad Dressing (AIP)

I can't believe that I used to buy bottles of salad dressing filled with processed junk. Even if I chose a "healthy" option, ingredients like canola oil and preservatives were often included. I've been making my own salad dressing for a little over a year. It's so easy and can be very simple! Since starting AIP, I've tried to be more creative in general with the foods that I'm eating. I threw this vinaigrette together the other day and I'm absolutely loving it! 

First, add 1/2 cup of olive oil to a blender or food processor.

Then add 2 pieces of cooked bacon, crumbled.

Next, add 1/4 cup of red wine vinegar.

Then, toss in 1/2 cup of pitted Kalamata olives.

Finally, toss in one whole garlic clove. Put the lid on (yes, some people need that added instruction) and pulse until the bacon, olives, and garlic are broken down (but still in small pieces) and combined evenly in the olive oil. Pour it into your favorite salad dressing bottle (I prefer this one) and store it in the fridge. 

I'll be honest. It's not a visually appealing salad dressing. But it definitely makes up for it in taste. I promise.

I enjoyed mine on a salad of mixed greens, salmon that had been cooked in the bacon fat leftover from making the dressing, avocado, and an extra piece of crumbled bacon on top.


Note: The oils might solidify while stored in the fridge. To get it back to a liquid consistency, simply fill a bowl or small container with warm water and allow the dressing bottle to sit in the water for about 5-10 minutes. Shake before using!

Note #2: This was good the day I made it, but tasted even BETTER the second day. If you have time, try to make the dressing in advance to allow for the flavors to meld.


Recipe:
Add all ingredient to a blender or food processor. Pulse until broken down into small pieces and combined with oil and vinegar. Store in salad dressing shaker in the fridge. Enjoy!




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