By Avera

  • 3 slices bacon, chopped

  • 2 tablespoons bacon grease

  • 2 tablespoons vinegar

  • 2 tablespoons granular Splenda or equivalent liquid Splenda *

  • 3 tablespoons mayonnaise

  • 5 ounces romaine lettuce, chopped (see my comment below)

  • 2 hard boiled eggs, chopped

  • 2 ounces cucumber, about 8 slices

  • 4 ounces grape tomatoes, halved, about 16

  • 1 large mushroom, sliced thin

  • 1 1/2 ounces red onion, sliced thin, about 1/4 cup

  1. Fry the bacon until crisp; drain on paper towels and reserve 2 tablespoons of the grease. Let the grease cool 5-10 minutes then add the vinegar, Splenda and mayonnaise; whisk well. In a large bowl, toss the remaining ingredients and the bacon. Pour the dressing over the salad and toss to coat.

Nutritional Facts

Makes about 4 very large servings
Do not freeze
* Deduct 1 carb per serving if using liquid Splenda
Per Serving
221 Calories
20g Fat
6g Protein
6g Carbohydrate
1g Dietary Fiber
5g Net Carbs

lunch salad pork salads mushrooms cucumbers eggs romaine splenda vinegar bacon ultra-low-carb vitamin d vitamin c gluten free fry stovetop side dish

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