The other night, while reviewing my weekly menu with Our Lady of Weight Loss, I said, “Our Lady, you know what I haven’t had in – gee – over a decade? …. A BLT! Not that I miss it, given the calorie count and the unhealthy nature of it all, but still …. a BLT does set off the food lights in my brain. It is comfort food, for sure.”
Our Lady of Weight Loss reached behind her and pulled out a Bacon, Lettuce, Tomato Salad with Egg recipe out of her Mary Poppins like bag that blew my mind, but not my budget or my calorie count.
Both she and I thought that you would love it, love it, love it, so here it is! This week’s Dysfunctional Chef recipe!
BLT SALAD with Egg
12 cups of butter leaf lettuce (or the lettuce of your choice)
1/4 red onion, sliced uber-thin
1 pint cherry tomatoes, halved – unless they are smaller than bite size
1 English cuke, washed, peeled and diced
4 tablespoons, plain Greek yogurt (low fat if you like)
4 tablespoons, Mayonnaise (reduced fat is an option)
1 tablespoon mango chutney (this is the secret ingredient)
1 teaspoon rice vinegar
1/4 teaspoon curry powder
4 eggs, hard cooked, peeled and chopped
4 strips soy bacon (or turkey bacon), cooked and crumbled
salt n’ pepper to taste
Place lettuce, red onion, tomatoes and cucumber in a shallow bowl or on a large serving platter.
In a small bowl, combine yogurt, mayo, chutney, rice vinegar, and curry. Stir well. Season with salt and pepper to taste and thin with water to desired ‘thinness.’ Drizzle on salad and toss.
Sprinkle top of salad with chopped eggs and crumbled soy bacon.
Serve and Savor …
… the Flava!!!
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