Make extra coconut bacon and creamy dressing from HealthyGirl Kitchen to quickly dress up your weeknight meals like loaded baked potatoes, fries, grain bowls, and more.
do you want:
For the Coconut Bacon:
1 cup large unsweetened coconut flakes
1 tablespoon soy sauce
1½ teaspoons liquid smoke
¼ teaspoon salt
1 tablespoon maple syrup
For the dressing:
¾ cup flax seeds
1 tablespoon dried parsley
1 tablespoon dried dill
Half a teaspoon of garlic powder
Half a teaspoon of onion powder
½ teaspoon of salt
3 tablespoons lemon juice
1 cup of water
For the salad:
1 head iceberg lettuce, cut into quarters
2 cups halved cherry tomatoes
½ cup chopped raw pecans
¾ cup chopped red onion
what do you do:
- For the coconut bacon, in a medium nonstick pan over medium heat, add the coconut flakes, soy sauce, liquid smoke, and maple syrup. Mix until evenly coated. Fry for 5 to 10 minutes until crisp and golden, stirring constantly to avoid burning. Remove from heat and set aside.
- For the dressing, in a blender, add all ingredients and blend until smooth, about 1 minute.
- On four serving plates, place iceberg wedges. Drizzle with dressing, then top with equal amounts of tomatoes, pecans, onions and coconut bacon.