Bacon Ranch Salad

 

This would've been chicken bacon ranch, but I have a budget, and it was either give up beef for lasagne, or chicken for the salad. Chicken lost.

This is a homemade pickle ranch dressing too.

Ingredients for the salad:

• 2 large bunches romaine, or if you want a longer lasting salad, go with 3 English cukes.
• 1 head red cabbage 
• 1-2 pounds carrots
• 2 packs hickory smoked bacon (20 ish ounces)
• 2 packs, or 10 ounces Belgioioso parmesan cheese

Ingredients for the dressing:

• 3 cups sour cream
• 16 ounces (small tub) Better Body Foods Avocado mayo
• 1/2 to 2/3 cup dill pickle brine
• 2 tsp ground black pepper 
• 1 tablespoons garlic powder 
• 1 tablespoons onion powder 
• 1 container (2 ounces?) freeze dried chives
• Salt to taste, or 2 teaspoons 

Directions for the salad:

1. Bake bacon according to package directions, or at 400 degrees for 20-30 minutes (flipping halfway through)
2. Allow bacon to cool, and chop it into bits
3. Rinse the romaine and chop it into chonky bites, or dice the cucumbers 
4. Peel the cabbage, decore it, and slice it into ribbons 
5. Peel carrots, trim them, and grate them (food processor)
6. Grate the parmesan cheese (food processor)
7. In a very large bowl (or 2), toss all ingredients together 
8. Portion them out into large deli containers with lids
9. Serves 10

Directions for the dressing:

1. Combine all dressing ingredients and whisk well.
2. Serve 1/4 cup dressing per serving of salad.