BLT Salad

BLT Salad

Serves 4 / Prep time: 15 minutes


The portions of this salad are quite small, but the combination of ingredients packs a hearty flavor burst. Using bacon fat in the dressing instead of olive oil adds to this already mouthwatering salad. 

Bacon fat will keep in a sealed container in the refrigerator for up to 1 week, so save it for other recipes whenever you cook bacon.


INGREDIENTS :-

2 tablespoons melted bacon fat

2 tablespoons red wine vinegar

Freshly ground black pepper

4 cups shredded lettuce

1 tomato, chopped

6 bacon slices, cooked and chopped

2 hard boiled eggs, chopped

1 tablespoon roasted unsalted sunflower seeds

1 teaspoon toasted sesame seeds

1 cooked chicken breast, sliced (optional)


RECIPE :-

1. In a medium bowl, whisk together the bacon fat and vinegar until emulsified. Season with black pepper.

2. Add the lettuce and tomato to the bowl and toss the vegetables with the dressing.

3. Divide the salad between 4 plates and top each with equal amounts of bacon, egg, sunflower seeds, sesame seeds, and chicken (if using). Serve.


SUBSTITUTION TIP :-

If you want to try a warm bacon salad dressing, gently warm the bacon fat before whisking in the vinegar. 

Swap out regular lettuce for kale or spinach; the more robust greens will hold up better in the dressing.


NUTRITION :-

PER SERVING Calories: 228; Fat: 18g; Protein: 1g; Carbs: 4g; Fiber: 2g; Net Carbs: 2g; 

Fat 76%/Protein 17%/Carbs 7%

Source :- This recipe is taken from the book below. 

Warning :- The picture of the recipe is just indicative because the book don't have any picture of it's recipes. But the whole recipe is line by line taken from the book. So if you get any different result from the recipe of the picture above, don't worry. You have made it right. Just share the pic of your dish in the comments below. Thanks. 

Note :- To Get all 74 recipes from this book. Click Here. 


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