Bacon Lettuce Tomato (BLT) Salad
- 3-4 slices of cooked bacon* (baking is my method of choice for cooking bacon**)
- 1 ripe tomato, chopped
- 1-2 Tb bacon grease, melted
- romaine lettuce, washed and broken into bite-sized pieces
- celtic sea salt and freshly ground pepper
- 2-3 tsp mayonnaise, preferably homemade
- 1-2 tsp red wine vinegar or balsamic vinegar**
- Arrange the lettuce in a bowl. Add the chopped tomato, and then season with salt and pepper.
- Chop up or crumble the cooked bacon. Sprinkle the bacon over the salad.
- Drizzle the bacon grease and balsamic vinegar over the salad. Then drizzle the mayonnaise over the salad (homemade mayo tends to be runny enough to drizzle; if your mayo is too thick, you could combine it with the vinegar first and then drizzle it over the salad.)
- Serve and enjoy!
**To save on active cooking time, you can put a whole package of bacon into a 9X13 glass dish and bake it in the oven. It takes about 20-30 minutes at 350 degrees. I like to cook it on the bottom rack as it seems to crisp up better down there.
**Balsamic vinegar is listed as not allowed on the GAPS food list. However, according to the SCD-legal and illegal list, the reason is that many balsamic vinegars have sugar in them. To make this dressing GAPS-legal, make sure your balsamic vinegar does not have sugar. I use Newman's Own balsamic vinegar, and the only ingredient is "Balsamic Vinegar from Modena Italy".
This post is part of Slightly Indulgent Tuesdays at SS&GF, Monday Mania at The Healthy Home Economist, Fight Back Friday at Food Renegade, Pennywise Platter at The Nourishing Gourmet and Real Food Wednesday with Kelly the Kitchen Kop!