Roasted Root Vegetable Salad

Thanks to PreppyPaleo for the inspiration for this delicious side dish.  We have officially added this accompaniment to our Thanksgiving lineup.  My husband loved it so much he had it again for lunch the next day.

Photo: Preppy Paleo

Dressing:

1/4 cup olive oil
3 tbs. apple cider vinegar
1 tsp. dijon mustard
1 tsp. raw honey
1/2 tsp. cinnamon

Salad:

6 cups mixed greens
4 cups chopped root vegetables - beet, parsnip, sweet potato, carrot
2 tablespoons unsweetened apple cider
1 tablespoon melted butter

salt to taste

4 slices of bacon
1/2 cup chopped raw almonds

Directions:

• Preheat oven to 425˚F.
• Toss root vegetables with cider and butter. Season with salt and bake for 20 minutes or until just starting to brown.
• While vegetables are roasting combine all dressing ingredients in a blender and process until smooth.
• Cook bacon until crispy and crumble.
• Toss mixed greens with dressing, top with root vegetables, bacon, and almonds.

Bacon Cheeseburger Salad

I was trying to think of something healthy I could eat at a baby shower I threw for my friend, Mandie.  This recipe is totally made up and turned out to be a huge hit.

I used a mixture of iceburg and spring mix lettuces.  Use whatever organic lettuce you like on your cheeseburger.

Brown 1-lb grass fed, ground beef.  Drain and let cool.  

Cook one package of high quality bacon.  I used Applegate Farms Sunday Bacon.  Let cool.  

Grate about 1/2-lb grass fed cheese.  I used Trader Joe's New Zealand Grass Fed Sharp Cheddar.

After the meats have cooled, combine all ingredients together and add a couple handfuls of organic cherry tomatoes, cut in half.

The dressing is mayo (learn how to make your own here), apple cider vinegar, olive oil, dijon mustard, and sea salt.

Mix all ingredients together and top with more cheese!

Since I served this at a baby shower, the kids couldn't give it a rating but all my friends loved it!

Enjoy!