Canadian Bacon and Avocado Salad with Chimichurri Dressing

SERVINGS

4

PREP TIME

10 min

TOTAL TIME

15 min

GLUTEN FREE

YES


Canadian Bacon Slices 6oz

This recipe is made with Jones Canadian Bacon.


Who says a healthy salad has to be boring? This one delivers impressive flavor along with top nutritionals. Get the recipe.


 Enjoy these main ingredient substitutions:

Ham Slices

ingredients
1 (6 oz) package Jones Dairy Farm Canadian Bacon
3 tablespoons olive oil, divided
2 garlic cloves, minced
Salt and pepper
1/4 cup red wine vinegar
1/2 cup parlsey, chopped
1/2 cup cilantro, chopped
1 (9 oz) package chopped romaine hearts
1 avocado, sliced
4 radishes, thinly sliced
DIRECTIONS
Slice Canadian bacon into matchsticks.

Heat 1 tablespoon of olive oil in skillet over medium heat. Add Canadian ​Bacon and cook stirring occasionally, until it begins to brown - about 5 minutes.

While Canadian ​Bacon cooks, prepare chimichurri vinaigrette. Sprinkle garlic with some salt, use flat side of chef's knife to smash garlic into a paste. Pour vinegar into jar. Add garlic paste, parsley and cilantro. Stir to combine. Whisk in remaining olive oil. Season to taste with salt and pepper.

Arrange chopped romaine in salad bowl; toss with half of vinaigrette. Top with Canadian ​Bacon, avocado slices, and radishes. Serve with additional vinaigrette.

Ingredients

Directions

1 (6 oz) package Jones Dairy Farm Canadian Bacon
3 tablespoons olive oil, divided
2 garlic cloves, minced
Salt and pepper
1/4 cup red wine vinegar
1/2 cup parlsey, chopped
1/2 cup cilantro, chopped
1 (9 oz) package chopped romaine hearts
1 avocado, sliced
4 radishes, thinly sliced
Slice Canadian bacon into matchsticks.

Heat 1 tablespoon of olive oil in skillet over medium heat. Add Canadian ​Bacon and cook stirring occasionally, until it begins to brown - about 5 minutes.

While Canadian ​Bacon cooks, prepare chimichurri vinaigrette. Sprinkle garlic with some salt, use flat side of chef's knife to smash garlic into a paste. Pour vinegar into jar. Add garlic paste, parsley and cilantro. Stir to combine. Whisk in remaining olive oil. Season to taste with salt and pepper.

Arrange chopped romaine in salad bowl; toss with half of vinaigrette. Top with Canadian ​Bacon, avocado slices, and radishes. Serve with additional vinaigrette.