BLT Salad with Homemade Ranch Dressing

Every bite is totally yum

This is the perfect salad for people who think they don’t like salads.

What makes it so good is the ranch dressing. I’m warning everyone in advance, this isn’t a salad for the diet conscious. Ranch dressing is rich and creamy and makes just about anything taste fantastic. It’s doubles as a dip, and is also fantastic in sandwiches with tortilla chips, chicken wings, or if you’re one of those people who like to dip their pizza, (FYI the Italians are horrified by this and have threatened to take pizza back if the rest of the world doesn’t behave itself. I won’t tell them if you don’t).

The salad hits all the bases, soft chicken, crispy salty bacon, sweet cherry tomatoes, and a rich creamy dressing. You can always use the shop bought ranch dressing if you don’t have time or the ingredients, but do yourself a favour and give it a try. This is great for anyone following low carb or gluten free diet.

Serves 2

Ingredients

For the salad

2 Cooked chicken breasts or chicken thighs (shredded or cut into cubes)

4 Rashers of streaky bacon (cooked until crispy and cut or crumbled into 2cm strips)

2-3 Scallions/spring onions (finely chopped)

Handful of cherry tomatoes (halved)

2 Handfuls of salad leaves

For the dressing

2 Tbsp Mayonaise (I use shop bought)

2 Tbsp Sour Cream

1/2 Tsp dried dill

1 Tsp Chopped parsley (or 1/2 tsp dried parsley)

1/2 Garlic powder

1 Tbsp Lemon juice/ or 1/2 Tbsp white wine vinegar

Salt and pepper to taste

Milk to loosen the dressing to the consistency you like (for people following a keto diet they can use cream)

  1. In a jar with a lid, add all the dressing ingredients except the milk/cream. Check the flavour and add salt and pepper if you think it needs it.
  2. When you are happy with the seasoning add a little milk/cream to loosen the mixture and shake the jar. Check the consistency, and add more milk/cream if you want a runnier dressing
  3. Combine all your salad ingredients and drizzle with the dressing before serving
  4. The dressing will keep quite happily in a sealed jar in your fridge for 4-5 days

Crab and Avocado salad

Soft sweet crab meat, fresh crunchy vegetables, and delicious tahini dressing

I never thought I would say it, but after weeks stuck at home. I was finally fed up with carbs.

The antidote was a quick and easy salad. I used tinned crab meat because it was what I had, but fresh or frozen would also work.

Like most salads, use what you have or what you like, I added nectarine because it’s what I had, but mango but would be great too. Lemon and tahini are great in dressings. I usually add garlic to this dressing mix, but left it out this time so that it wouldn’t overwhelm the delicate crab flavour. Fresh herbs like parsley or corriander would be great in this salad too.

Mix colours and textures

Ingredients

Serves 2

1 Carrot (grated)

50 Grams Endame beans (frozen)

6 Radishes (sliced)

1/2 Avocado (cubed)

1 Nectarine (cubed)

145 Gran Tin of crab meat

2 Handfuls of rocket or other salad leaves.

For the dressing

1Tbsp Tahini

Juice of 1 lemon

1 Tbsp Rapeseed oil

Salt and pepper

Method

  1. Add the tahini, oil, and lemon juice to a bowl. Mix well and season with sat and pepper, loosen with a little water if it’s too thick
  2. Combine all the salad ingredients in large bowl, add the dressing and serve with crusty bread

Halloumi, Orange and Hazelnut Salad

Halloumi, orange and hazelnut salad

This is a quick and easy recipe, that makes a tasty lunch.  It’s also great as a simple starter, that can be done with little fuss if you are cooking for other people. 

The bright tangy orange balances the salty cheese and crunch of the nuts brings it all together.

Ingredients

1 Large orange

225 grams Halloumi

1 Tbsp. Olive oil

25 grams Hazelnuts

1 Packet of mixed salad

Olive oil and vinegar to dress the salad

Method

  • Cut the peel from the orange, making sure you take all the white pith off.  You should cut out segments (leaving the skin between the segments behind), or cut the peeled orange across thinly in rounds if you prefer.  (This can be done in advance, this is useful if you are making this as a starter).
  • In a dry pan toast the hazelnuts, until they smell nutty.  Don’t leave these unattended as they can burn. (This can also be done advance if you are making this salad as a starter).
  • Heat a frying pan with a tablespoon of oil, slice the halloumi in 1 cm thick slices and fry until golden brown on each side.
  • Divide the salad between the plates and dress with your preferred dressing (for this salad, I prefer olive oil and white wine vinegar)
  • Distribute the orange segments and hazelnuts between the plates and top with the fried halloumi.

%�