SO GOOD!! I grew up with meat every night, a side of potatoes, a veggie and of course bread as well. As my family and I have learned more about “healthified eating” thanks to the awesome Maria Emmerich where I got this recipe. We learned meat isn’t so good for the body and you should have more dark green veggies with a “sprinkle” of meat. It’s been hard getting use to, but I was fully satisfied and was NOT hungry the rest of the night.
2 heads romaine lettuce
Macadamia nut OR quality olive oil
Warm Bacon-Mushroom Vinaigrette, recipe follows
OPTIONAL ADDITIONS: Walnuts, tomatoes, grilled grass fed steak, blue cheese, marinated red peppers
Preheat a grill to medium-high. Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with oil and grill about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with dressing. Top with your favorite additions and serve.
“HEALTHIED” WARM BACON-MUSHROOM VINAIGRETTE
4 oz bacon (about 4 slices)
2 cups sliced mushrooms
3 TBS coconut vinegar
1/4 cup water
2 TBS macadamia nut OR quality olive oil
Celtic sea salt and freshly ground black pepper
2 TBS chopped flat-leaf parsley
Cut bacon into 1/2”-wide strips. Cook bacon with 3 TBS water in a medium skillet over medium heat, stirring often, until bacon starts to crisp. Add mushrooms; cook, tossing occasionally, until tender, 5–6 minutes. Add vinegar and 1/4 cup water; simmer until reduced by half, about 1 minute. Stir in oil. Season with salt and freshly ground black pepper. Stir in parsley. Can be made 1 day ahead. Rewarm before using. Makes 1 cup.
NUTRITIONAL INFO (per 2 TBS)
Traditional Dressing = 140 calories, 14g fat, 1.2g protein, 5g carbs (5 effective carbs)
“Healthified Dressing = 56 calories, 4.7g fat, 2.9g protein, 0.4g carbs (0.4 effective carbs)