BLT Chopped Salad with Avocado
Parsnip "Fries"
Ingredients
- Dressing
- ¼ cup mayonnaise
- 2 Tbsp buttermilk
- 1 Tbsp crumbled blue cheese
- 1 Tbsp minced fresh chives
- 1½ tsp lemon juice
- ⅛ tsp Worcestershire sauce
- ⅛ tsp salt
- ⅛ tsp ground pepper
- Salad
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 firm ripe avocado, diced
- 4 slices cooked bacon, chopped
Instructions
- To prepare dressing: Combine mayonnaise, buttermilk, blue cheese, chives, lemon juice, Worcestershire, salt and pepper in a large bowl. Stir to combine.
- To prepare salad: Add lettuce, tomatoes, avocado, and bacon to the bowl and toss with the dressing. Serve immediately.
Side Dish Ingredients
- ½ lb parsnips, peeled
- 2 Tbsp safflower or grapeseed oil
- 1½ tsp dried oregano, crushed
- 1½ tsp smoked paprika
- ¾ tsp onion powder
- ½ tsp salt
- ¼ tsp ground pepper
Side Dish Instructions
- Position racks in upper and lower thirds of oven. Place 2 large rimmed baking sheets in the oven and preheat to 450°F.
- Cut parsnips into "fries" about 3 inches long and ½ inch thick (cut out the cores if necessary; see Note). Toss the parsnips in a large bowl with oil, oregano, paprika and onion powder. Spread on the hot baking sheets in an even layer.
- Bake for 10 minutes. Stir the parsnips and rotate the baking sheets top to bottom. Bake until browned around the edges, 10 to 15 minutes more. Season with salt and pepper and serve.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
250
|
174
|
424
|
| Fat (g) | 22 | 7 | 29 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 6 | 2 | 8 |
| Carb (g) | 9 | 27 | 36 |
| Fiber (g) | 5 | 8 | 13 |
| Sodium (mg) | 343 | 306 | 649 |
EatingWell Meal Plan
This recipe selected from the eMeals EatingWell Meal Plan.
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