I posted the link above for the soup, there is only two things that I did different and here they are…
1. I used 4 c. veggie broth (in their recipe they use 2 c. chicken stock and 2 c. of half and half)
2. I sauteed some bacon in the soup pot before I started making the soup. I scooped out the cooked bacon and about 2 T. of the bacon oil for my salad dressing. I left the rest of the bacon oil to saute the vegetables for the soup.
-Bacon Avocado Salad- Makes 2 servings
1 head of butter lettuce, torn into pieces and rinsed and spun in a salad spinner
1 avocado, diced
4 strips of sauteed crispy bacon, chopped
2 T. reserved bacon oil
2 T. red wine vinegar
2 T. veganaise or regular mayo
salt and pepper
1. Start with the dressing, whisk red wine vinegar into the reserved bacon oil, next add the veganaise and whisk again. Season to taste with salt and pepper.
2. Place the torn clean lettuce into a large mixing bowl, pour over half of the dressing and toss lightly.
3. Plate your greens and top with diced avocado and chopped crispy bacon, drizzle the rest of the dressing over the two salads.