Chopped Salad with Bacon Honey Mustard

Source: www.health-bent.com
Course: Lunch
Preperation time: 10min
Cooking Time: 10min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
3 Fresh Green Onion, Chopped 0 0 1 1 0 0 2 2
4 Large(s) Hard Boiled Eggs, Chopped 6 6 1 1 5 5 78 78
2 Head(s) Romaine Lettuce, Chopped Small 4 4 10 10 1 1 53 53
2 Tablespoon(s) Dijon Mustard(s) 0 0 0 0 0 0 5 5
1 Fresh Red Bell Pepper, Diced 0 0 1 1 0 0 8 8
1 Tablespoon Honey 0 0 4 4 0 0 16 16
7 Slice(s) Bacon, Finely Chopped 0 0 0 0 14 14 126 126
1 To Taste Pepper 0 0 0 0 0 0 0 0
1 To Taste Salt 0 0 0 0 0 0 0 0
1/3 cup Bacon Drippings 0 0 0 0 16 16 148 148
Total: Approximate Nutrition Info, Per Serving: 11 18 37 436
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Instructions

For the Salad
 
  1. First and foremost, get the bacon sizzlin’ in a saute pan. I usually use a sheet/cookie tray and pop the bacon in the oven–and that’s fine too, but for this recipe, I’m using the bacon dripping for the base of the dressing, so I figured it was easier to pour the drippings from a saute pan rather than from a cookie sheet. Once the bacon is crisped to your liking, remove it and let is drain on a paper towel lined plate. Turn the heat off the pan and let the bacon drippings cool.
  2. While the bacon is doing its thing, go ahead and prep your lettuce and veggies, and toss them into your serving dish.
 
 
For the Dressing
 
  1. Using a jar with a screw top lid (think jam, pickles, etc.) combine all the ingredients and shake the living day lights out of the jar. This is the least messy, most efficient way to emulsify the ingredients. A note about the dressing: because bacon fat is mostly saturated, it will solidify at room temp and in the fridge. It’s best to drizzle the dressing only on the portion of salad you’re eating…not on the whole thing, unless you plan to eat it all in one sitting.
  2. Store the dressing in the fridge and reheat it in the microwave for a few seconds to get it nice and fluid again.
 
Visit www.health-bent.com for the full instructions.

Notes


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