Diane Sanfilippo BS, Certified Nutrition Consultant, C.H.E.K. Holistic Lifestyle Coach is a New Jersey-based Holistic & Paleo Nutritionist serving clients locally and beyond (US & international) via phone, Skype consultations and nutrition seminars nationwide. Author of “Practical Paleo: A Customized Approach to Health and a Whole-Foods Lifestyle.”Creator of The 21-Day Sugar Detox, a program designed to help you bust sugar and carb cravings in 21 days with the help and support of a community who is all in it together! Co-host of The Balanced Bites Podcast, a weekly radio show about all things health and nutrition.
2 Tbsp. rendered and strained bacon fat that's been melted if it was in the fridge (preferably from local farm bacon)
Juice of 1/2 of a lemon
Splash of organic, unfiltered apple cider vinegar (I like Bragg's brand)
1 tsp. gluten-free mustard
Garlic powder, sea salt & pepper to taste (a sprinkle of each should do)
Whisk all ingredients together and toss salad greens in the dressing before serving.
One thing you may notice that’s different about your salad after tossing in this dressing versus an unsaturated fat dressing is that it won’t be shiny. This is because the chilled greens are hardening up the once-melted fat you’re mixing them with, but it isn’t something about which to be concerned, it’ll taste amazing, trust me!