It has been awhile since I posted a new recipe, but this one is so worth it.
At 23 weeks pregnant, salads are still my biggest craving and I’m so grateful for it! Don’t get me wrong, there are other not so healthy things that I feel I desperately need, so thank goodness I can balance it all out somehow. But I’ve never craved SALADS while pregnant, so that’s a miracle in my book. Thank you, baby.
In these last 6 months, I’ve probably tried every salad you can imagine. In my first trimester, there was no way I could manage preparing any sort of food whatsoever, so I went anywhere you could to get all sorts of salads. Kneaders, Whole Foods, Cafe Rio, Cubby’s, even McDonald’s for crying out loud. Once my morning sickness faded, I was able to make them from home more often. My sister recently went to Ohio for 3 weeks and came back with this recipe for me and it will now be a staple in our home.
Now, the recipe she brought back uses vegetable oil in the dressing, so we substitute that perfectly for avocado oil. I also put less sugar in it as well, or replace it with honey altogether. As for the salad ingredients, you’re welcome to mix it up however you’d like! Switch your fruit or nuts, maybe add chicken instead of bacon. Go crazy and enjoy.
Romaine lettuce, chopped
Celery, cut into small pieces
Green onion, chopped
Strawberries, sliced (OR mandarin oranges)
Bacon, chopped (or bacon bits)
½ cup avocado oil
2 Tablespoons honey (or ¼ cup sugar)
¾ teaspoon salt
1/3 cup vinegar
Combine dressing ingredients in a jar and shake or stir.
Combine salad ingredients, drizzle dressing and toss to coat.