Broccoli Rabe Salad With Romaine and Creamy Garlic Paleo Dressing

Ingredients

For the dressing

• 2 heads garlic unpeeled
• 1 tbsp lemon juice fresh
• 1 1/4 tsp sea salt
• 1/4 tsp black pepper freshly ground
• 1 tbsp olive oil
• 1 cup mayo paleo see recipe
• 1/2 cup coconut milk top milk from can
• 1/5 tsp chives minced fresh or green onion

For the salad

• 1 18 oz package romaine lettuce torn, organic hearts of
• 1 pint organic grape tomatoes
• 1-2 bunches broccoli rabe stems chopped
• 1 whole english cucumber organic, chopped (peeled if desired)
• 8 oz button mushrooms thinly sliced (can sub cremini)

Instructions

For the dressing

1. Heat oven to 325 degrees.
2. Slice top off each head of garlic; place each, cut side up, on a double layered large square of foil.
3. Sprinkle with salt & pepper’ drizzle with oil, then enclose foil packets.
4. Roast packets directly on oven rack until tender (~1 hr. 10 minutes). Open packet, cool.
5. When cool, squeeze garlic into a blender or food processor. Add remaining ingredients and process to desired dressing consistency. Can be made 1 day ahead, cover and chill.

For the salad

• Combine vegetables in a large bowl. Add dressing to taste and toss. Season with more sea salt and pepper if desired.
• Enjoy!

Notes

This dish goes great with cauliflower rice!

Keywords: anti-inflammatory diet recipes, broccoli rabe salad, paleo dressing, salad