Name: Pot Roast Avocado Salad
Prep time: 10 min
Total time: 10 min
Yield: as many as you like!
Ingredients: 1/4 cup plain 2% Greek yogurt; 1/4 cup light mayonnaise; 1/4 cup low fat milk; 1/2 teaspoon granulated garlic; 1/2 teaspoon onion powder; 1/4 teaspoon Italian Seasoning; 1/4 teaspoon salt; 1/4 teaspoon sugar; A pinch of dried dill; 1 teaspoon extra virgin olive oil; 3 teaspoons Sriracha (more or less to taste); Mixed greens and/or spinach; Leftover pot roast, chopped or shredded, warmed (if you please); Blue cheese crumbles; Sweet cherry tomatoes, halved; Red or sweet onions, sliced thin; Avocado slices; Sunflower seeds (optional)

Ingredients

Scale

For the dressing:

1/4 cup plain 2% Greek yogurt
1/4 cup light mayonnaise
1/4 cup low fat milk
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1/4 teaspoon Italian Seasoning
1/4 teaspoon salt
1/4 teaspoon sugar
A pinch of dried dill
1 teaspoon extra virgin olive oil
3 teaspoons Sriracha (more or less to taste)

For the salad:

Mixed greens and/or spinach
Leftover pot roast, chopped or shredded, warmed (if you please)
Blue cheese crumbles
Sweet cherry tomatoes, halved
Red or sweet onions, sliced thin
Avocado slices
Sunflower seeds (optional)

Instructions

In a small bowl, whisk together the dressing ingredients until smooth and set aside.
Now, fill your salad plate or bowl most of the way with greens. Top with pot roast, a bit of blue cheese, cherry tomatoes and tuck in a few onion slices and avocado. Sprinkle with sunflower seeds if desired and then the dressing, to taste.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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