Whole30 Day 16: Prosciutto Wrapped Peach Salad

Ingredients:

• 2-3 peaches, sliced
• about 8 slices of prosciutto, cut in half, lengthwise
• pistachios
• salad greens
• lemony dijon dressing

Directions:

1. wrap 1/2 slices of prosciutto around each peach slice
2. grill wrapped peaches until prosciutto is crispy
3. place peaches on top of salad greens and sprinkle generously with pistachios
4. drizzle dressing over salad

Salad Dressing - in a small jar mix together all ingredients and shake until well blended

• evoo
• apple cider vinegar
• dijon mustard
• lemon juice 

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.