I haven`t updated lately due to a combination of house hunting, moving and feeling rather uninspired to make new things. Finally, we are settled in our new place and I ordered a subscription to my favourite food magazine to help motivate me to cook more new things.
This salad was the perfect side dish for some barbecued chicken. Apparently, it was a trendy salad in the seventies. It was so delicious. I especially liked the dressing which tasted very fresh. While I liked the bacon, you could easily leave it off to make the salad vegetarian and lower in fat.
Recipe for Green Goddess Salad
Cook 4 slices of bacon until crispy. Set aside until cool and either crumble them or cut into smaller pieces. I prefer a larger piece of bacon as you can see from the picture.
In a large bowl, toss 5 oz of fresh spinach with 3 diced avocados and 1/2 cup of fresh or defrosted frozen peas.
In a food processor or blender, blend 2 green onions (the whole thing) with the juice from half a lemon, 2 tbs of mayonnaise, 2 tbs of water and a handful each of fresh basil and fresh chives.
Drizzle the spinach mixture with the dressing and top with the chopped or crumbled bacon.
This recipe serves 4 people with 360 calories per serving. It contains 7 g of protein, 13 g of fiber and a huge amount of vitamins and minerals.
The older two liked it a lot. The youngest one prefers his veggies to be separated and not coated with dressing of any kind.