Bacon, Lettuce and Tomato Salad, full of flavor from Teri Turner’s “No Crumbs Left, Recipes for Everyday Food Made Marvelous” cookbook.
Prep Time20 minutesmins
Cook Time5 minutesmins
Course: Main Course, Salad
Cuisine: American
Keyword: Bacon, BLT, gluten-free salad
Servings: 2servings
Calories: 678kcal
Author: KC Cornwell
Ingredients
2 small romaine heartshalved lengthwise
½cupMarinated Red Onion oilor seasoned olive oil
6ouncesgrape tomatoes
8slicesbacon
4hard-boiled egg yolksgrated
1avocadochopped
Creamy Horseradish Dressing or Red Pepper Vinaigrettefor serving
Instructions
Arrange the lettuce halves on a large platter. Drizzle each piece evenly with marinated onion oil.
Add 3 slices of bacon and scatter tomatoes over each lettuce half. Sprinkle the grated egg yolks over the bacon, and follow with avocado chunks. Serve with the dressing and enjoy.
Notes
If you're Paleo or Whole30, make sure you're using bacon that works for your diet. And of course, make sure it's gluten-free!