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Endive Avocado & Bacon Salad with Chipotle Ranch Dressing
Ingredients
Dressing:
¼
cup
whole milk
2
tablespoon
mayonnaise
2
tablespoon
Greek yogurt
2
tablespoon
fresh lime juice
2
cloves
garlic
minced
½ to 1
chipotle pepper in adobo
minced
1
teaspoon
dried dill weed
½
teaspoon
salt
¼
teaspoon
pepper
Salad:
4
heads California Endive
ends removed, chopped
1
avocado
chopped
1
cup
grape tomatoes
chopped
8
slices
bacon
cooked crisp and crumbled
¼
cup
shredded cheddar cheese
Instructions
For the dressing, combine all ingredients in a sealable glass jar and shake vigorously.
For the salad, divide chopped endive among four salad plates. Sprinkle with avocado, tomatoes, bacon and cheese.
Drizzle with 1 tablespoon dressing and pass the remaining dressing at the table.
Notes
Serves 4. Each serving has 10.7 g of carbs and 6 g of fiber. Total NET CARBS = 4.7 g.