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Fresh Garden Salad with Hot Bacon Dressing

Fresh Garden Greens with Hot Bacon Dressing


This recipe is the perfect brunch meal, keto-friendly and delicious served with bacon fried eggs, and white radishes



3 strips thick-cut pepper bacon, chopped and cooked crisp

1 tablespoon chopped onion

1/4 cup apple cider vinegar

2 grams (2 packets) Splenda

1/2 cup water

3-4 cups fresh mesclun or butter lettuce

2 large farm fresh eggs

6-10 white radishes

5 strawberries, sliced

Salt and pepper to taste
Edible pansies, marigolds, fresh herbs


  1. Cook bacon in sauté pan over medium heat until crisp. Remove bacon to a paper-lined plate and set aside
  2. Fry eggs in hot bacon fat. Remove to a paper-lined plate and set aside 
  3. Cook chopped onion in bacon fat until translucent. Stirring frequently.
  4. Add radishes to pan and cook until just tender, about 3 minutes
  5. Add Splenda, vinegar, water and stir. Cook for 3-4 minutes. Season with salt and pepper to taste.
  6. Add half the bacon back to the pan and cook 1 more minute
  7. Wash garden greens in icy cold water and place them inside a salad spinner to remove excess water. 
    Add washed greens to a large bowl. Dress the salad with herbs, edible flowers, fried eggs, radishes and, remaining cooked bacon. Ladle hot bacon dressing over the salad and ENJOY! 


  • Other variations of this salad include:
  • Wilted Mesculin Salad Paired with Brulee blue cheese bacon strips
  • Wilted Butter Lettuce with Sauteed Prawns 

Keywords: Fresh Garden Greens, Hot Bacon Dressing