Salada Rodiziogf Recipe

Prepare greens and vegetables

Rinse and dry the romaine lettuce and baby spinach thoroughly. Chop the romaine into bite-size pieces and place in a large salad bowl. Add the baby spinach. Halve the cherry tomatoes, thinly slice the cucumber and red onion, then add them to the bowl. Toss gently to combine.

Cook bacon

Preheat oven to 200°C (400°F). Arrange bacon slices on a rimmed baking sheet lined with foil or parchment. Bake 12–18 minutes until crisp (time depends on thickness). Transfer cooked bacon to a paper towel-lined plate to drain and cool, then chop into bite-size pieces. Alternatively, pan-fry over medium heat until crisp, drain and chop.

Prepare additional protein (optional)

If using smoked turkey or grilled chicken, thinly slice to about 1/4-inch thickness. Warm briefly in a skillet if desired, then let cool slightly before adding to salad.

If using gluten-free tortilla croutons, cut corn tortillas into 1/2-inch strips or triangles, toss with 1 tsp olive oil and a pinch of salt, and bake at 200°C (400°F) for 8–10 minutes, turning once, until crisp. Or toast GF bread cubes in a skillet with a little oil until golden. Shred cheese if not pre-shredded.

Whisk together mayonnaise and Greek yogurt in a small bowl until smooth. Add ketchup, Dijon mustard, lemon juice, smoked paprika, Worcestershire sauce, honey (or maple), salt and pepper. Taste and adjust seasoning: add more lemon for brightness, more honey for sweetness, or more paprika for smokiness. If the dressing is too thick, thin with 1–2 tsp water or more lemon juice until it reaches desired pourable consistency.

To assemble the Salada RodizioGF, drizzle about half the dressing over the greens and toss gently to coat. Add the chopped bacon, sliced smoked turkey or chicken (if using), shredded cheddar, and the croutons. Toss again lightly to distribute ingredients evenly.

Taste and add more dressing if desired (reserve any extra dressing in the refrigerator for up to 3 days). Garnish with chopped parsley and lemon wedges on the side. Serve immediately while bacon and croutons remain crisp.