Bloody Mary Salad

The Dressing

Ingredients

1-2 TBS extra virgin olive oil

2 TBS tomato juice

3 TBS lemon juice

3 TBS lime juice

2 TBS prepared horseradish

2 TBS Worcestershire Sauce

1 clove minced garlic

hot sauce, to taste

Salt & Pepper, to taste

Directions

Combine all ingredients in a jar. Shake well. Refrigerate until thoroughly chilled, at least 2 hours and up to overnight. Shake well before using.
(Disclaimer: Measurements may vary depending on your own taste preferences!)  

The Salad

Ingredients

1 pint cherry tomatoes, halved

1 cup pitted green olives, sliced (I used 1/2-cup Manzanilla olives with pimentos + 1/2-cup ripe green olives)

1 cup celery, sliced
4 oz. Blue Cheese, chunks or slices
Celery leaves, for garnish 

Salt & Pepper, to taste

Directions

Put all ingredients in a bowl or on a platter. Drizzle with a couple tablespoons of dressing, or more to taste. 

Practical Paleo Bacon & Egg Salad

Ingredients:

• 12 eggs
• 1/4 cup Baconnaise
• Sea salt and black pepper to taste
• 12 slices of bacon, chopped
• 2 tablespoons fresh chives, chopped (optional)

Directions:

Take eggs out of the refrigerator and allow them to come to room temperature.
Fill a large pot with 8 cups of water and bring it to a boil.

Place the eggs in the boiling water for 10 minutes. Remove the eggs and place them in a large bowl with ice water for 10 minutes. This will keep them from turning green around the yolk.

Peel the eggs, place them in a bowl and mash them with a potato masher or large fork. Mix in the Baconnaise, sea salt, black pepper, chopped bacon, and chopped chives.

Prep Time: 20 mins. / Cooking Time: 20 mins. / Yield: 4 servings

Source: Practical Paleo by Dianne Sanfilippo, BS, NC

Mediterranean Green Bean Salad

Ingredients:

1 lb. fresh green beans, strings removed, ends snapped off, cut in half into about 1 1/2 inch length pieces
2 Tbsp. lemon juice
1 Tbsp. olive oil
1/2 tsp. sea salt
Freshly ground pepper, to taste
1/2 cup fresh baby dill, chopped
1/3 cup chopped red onion
1/2 cup feta cheese
1 medium tomato, chopped

Directions:

1.  Bring a large saucepan of salted water to a boil. Add the beans and simmer until just crisp tender, about 5 minutes. Drain the beans and run cold water over them to cool them quickly. Drain completely.

2.  Place all ingredients in a large bowl and toss lightly.
Serves 4.