BLT Salad from No Crumbs Left: A Whole30 Endorsed Cookbook

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

PUT the lettuce halves on a large platter. Drizzle each piece evenly with the marinated onion oil.

Step 2

ADD 3 slices of tomato and 2 slices of bacon to each lettuce half.

Step 3

SPRINKLE the shredded egg yolks over the bacon. Do the same with the avocado chunks. Serve with the dressing.

Step 4

For the Marinated Onion Oil: PUT the onion in a small, shallow bowl. In a separate small bowl, mix the olive oil, vinegar, and oregano together until combined well.

Step 5

POUR the mixture over the onions. The marinade should completely cover the onions; if any are peeking out, then you have too many in the bowl.

Step 6

COVER and let the onions marinate on the counter for at least 12 hours before using. They will keep for up to 3 days. Do not refrigerate. (But you may refrigerate the oil after the onions are gone!).

Step 7

For the Creamy Horseradish Dressing: IN a food processor, combine the mayonnaise, ¼ cup of the horseradish, the mustard, vinegar, salt, and pepper. Process until the dressing is smooth and creamy.

Step 8

TASTE and add up to ¼ cup of the remaining horseradish, as desired. Transfer to a bowl, add the chives, and stir to combine.

Step 9

SERVE immediately or store in an airtight container in the refrigerator for up to 5 days.

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