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
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Servings: 1 serving
Ingredients
- 3 strips thick-cut pepper bacon chopped and cooked crisp
- 1 tablespoon chopped onion
- ¼ cup apple cider vinegar
- 2 grams 2 packets Splenda
- ½ 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 tasteEdible pansies marigolds, fresh herbs
Instructions
- Cook bacon in sauté pan over medium heat until crisp. Remove bacon to a paper-lined plate and set aside
- Fry eggs in hot bacon fat. Remove to a paper-lined plate and set aside
- Cook chopped onion in bacon fat until translucent. Stirring frequently.
- Add radishes to pan and cook until just tender, about 3 minutes
- Add Splenda, vinegar, water and stir. Cook for 3-4 minutes. Season with salt and pepper to taste.
- Add half the bacon back to the pan and cook 1 more minute
- 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!
Notes
- Other variations of this salad include:
- Wilted Mesculin Salad Paired with Brulee blue cheese bacon strips
- Wilted Butter Lettuce with Sauteed Prawns