Oh, look – another recipe with bacon.
Can you tell we just picked up this year’s pig for the freezer?
We’ve named him “Hamlet.”
Anyhoo. This is yet another “we have no leftovers for lunch” recipe, and it couldn’t be simpler. It also, I’m glad to report, tastes just like a bacon, lettuce and tomato sandwich without the bread.
Which was pretty much the point.
I did add some diced avocado to the mix, since we were having this and nothing else for lunch – I was worried there wouldn’t be enough fat and/or calories to keep us full until dinner time. It worked quite well in that regard, and was quite delicious to boot. We liked it so much, in fact, that we’re having it again today.
Since I grew up eating Miracle Whip on my BLTs, I dressed our salads with Better Than Miracle Whip; if you’d prefer to use mayonnaise, that’s fine. You can also add just about anything that tickles your fancy to the salad mix, too – we had snow peas and garlic scapes in ours (simply because I have a ton of them in the the fridge). Thinly sliced red onion would be nice, or carrot curls, or cheese if you eat dairy. If you’d like a “fancier” dressing for it, Dairy-Free Ranch would be a good choice.
If you make sure your bacon has no added sugar or preservatives and use a good, homemade mayo with no sugar (the Better Than Miracle Whip contains raw honey), this is Whole30 compliant.
Click on the image to enlarge
- 4 cups mixed salad greens
- 1 medium tomato, cut into wedges
- 1/2 avocado, diced
- 4 ounces bacon, crisply cooked and roughly chopped
- 4 tablespoons Better Than Miracle Whip
- Divide the salad greens between two plates; top with avocado, bacon, tomato and Better Than Miracle Whip. Serve.
- Nutrition (per serving): 531 calories, 47.1g total fat, 81.8mg cholesterol, 1125mg sodium, 751.9mg potassium, 9.5g carbohydrates, 4.6g fiber, 2.8g sugar, 19.1g protein