BLT Salad from No Crumbs Left: A Whole30 Endorsed Cookbook

Name: BLT Salad from No Crumbs Left: A Whole30 Endorsed Cookbook
Prep time: 25 min
Total time: 25 min
Cuisine: American
Ingredients: 2 small romaine hearts (about 8 ounces total), halved lengthwise; 2 medium tomatoes, each sliced into 6 pieces; 8 slices Perfect Oven Bacon, or your favorite Whole30 compatible bacon; Yolks from 4 large hard-boiled eggs, grated; 1 avocado, chopped; 1/2 cup Marinated Red Onion oil (see below); 1 small, ½ medium, or ¼ large red onion, thinly sliced into rounds ((start of marinated onion oil)); ¾ cup extra-virgin olive oil; 1 tablespoon red wine vinegar; 1 tablespoon dried oregano; Creamy Horseradish Dressing (see below); 1 cup Whole30 Mayonnaise (start of creamy horseradish dressing); 1/4 to 1/2 cup grated fresh horseradish; 1 teaspoon Dijon mustard (check label for compliance if doing Whole30); 1 tablespoon red wine vinegar; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons finely chopped fresh chives

9 steps

Prep:25min

Updated at: Thu, 17 Aug 2023 10:02:45 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories1110.4 kcal (56%)

Total Fat114.2 g (163%)

Carbs9.9 g (4%)

Sugars4 g (4%)

Protein14.9 g (30%)

Sodium928.4 mg (46%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2romaine hearts

small, halved lengthwise

2tomatoes

medium, each sliced into 6 pieces

8 slicesbacon

or your favorite whole30 compatible bacon

4eggs

yolks from, large, hard-boiled, grated

1avocado

chopped

1red onion

small, thinly sliced into rounds, start of marinated onion oil

¾ cupextra-virgin olive oil

1 tablespoonred wine vinegar

1 tablespoondried oregano

1 cupmayonnaise

whole30, start of creamy horseradish dressing

¼ cupfresh horseradish

grated

1 teaspoondijon mustard

check label for compliance if doing whole30

1 tablespoonred wine vinegar

½ teaspoonkosher salt

¼ teaspoonfreshly ground black pepper

2 tablespoonsfresh chives

finely chopped

Instructions

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.

View on whole30.com

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