Super Fast
Shredded Beef-Bacon Chopped Salad
Creamy Mashed Carrots
Ingredients
- ½ (16-oz) pkg nitrite-free bacon
- Reserved cooked shredded beef (from Asian Shredded Beef recipe)
- 1 (10-oz) pkg chopped romaine lettuce
- 4 Roma tomatoes, seeded and chopped
- 2 avocados, chopped
- 2 green bell peppers, chopped
- 1 small red onion, chopped
- 1 cup raw walnuts
- ½ cup balsamic vinegar
- ¼ cup Dijon mustard
Instructions
- Cook bacon in a large skillet until crisp; drain bacon, and crumble.
- Add shredded beef to skillet; cook until thoroughly heated.
- Combine lettuce, bacon, beef, tomatoes, avocados, bell peppers, onion, and nuts in a large bowl; toss.
- Whisk together vinegar and mustard; drizzle over salad.
Side Dish Ingredients
- 1½ lb carrots, chopped
- 1 (13.5-oz) can unsweetened coconut milk
- 1 tsp salt
- ½ tsp pepper
Side Dish Instructions
- Place carrots in a large saucepan; cover with water. Bring to a boil; cook 18 minutes or until tender. Drain and return to pan over medium heat.
- Gradually add ½ cup coconut milk, salt, and pepper, mashing with a potato masher until creamy and thoroughly heated. Add more coconut milk as needed to reach desired consistency.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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