Name: Keto Salad With Soft Cooked Eggs and Apple Cider Mustard Bacon Dressing
Yield: 1 large salad or 2 small-medium size salads
Ingredients: Lettuce greens, nothing too heavy like kale, but a bunch of colorful mixed greens is nice -- I like endive thrown in if I have it. Organic is best, of course, to avoid the chemicals.; 2-3 eggs per person -- I like it with 2, but if you're really hungry, you may want 3. Pastured eggs from a farmer you know and trust is best.; 1# pastured bacon (you won't need all of the bacon, you can save it for another salad later, but you'll need the bacon fat), 2-3 pieces or so per person. Get some here if you don't have a good local source for healthy pastured meats.; 1/4 cup bacon grease (Note: if you're serving more than 1-2 people, you can stretch the amount of bacon grease with olive oil or avocado oil if you don't have enough bacon fat, but I usually have some extra in a jar in the fridge.); 3 Tablespoons apple cider vinegar; 1 1/2 teaspoons dijon mustard; 1-2 cloves minced garlic, about 1/2-1 teaspoon; Sea salt and pepper -- I use freshly cracked pepper

Fresh Salad Ideas For Dinner: Keto Salad With Soft Cooked Eggs and Apple Cider Mustard Bacon Dressing

Do you want to cut your cravings?

Besides doing a longer fast like I did recently which shrunk my stomach so I get full faster and cut my cravings for sweets, eating meals like this one really work! The flavor in this keto salad is OUT of this world and it's absolutely loaded with keto-friendly nutrient-dense healthy fats (egg yolks, bacon fat, oh yeah!), greens and proteins, so if you eat it for breakfast you're satisfied. All. Day. Long. And if you eat this salad for dinner, you don't feel deprived in the least.

Growing up Mom made something similar from my Dad's Mom called, “Wilted Lettuce”. The Whole 30 book calls it “Bistro Breakfast Salad.” The photo above shows my version vs. theirs in the book, pretty darn close, right? Only I've changed it up, of course, because that's my favorite thing to do with recipes. 🙂

I call it, “The Best keto salad EVER!”

The other thing I love about this keto salad is that it's a tasty way to get in more apple cider vinegar without drinking it straight like a lot of people do for the many health benefits. (This Napa Slaw is another tasty salad with apple cider vinegar in the dressing.) The only downside of this keto salad is your garlic breath afterward but: WORTH IT.

By the way, when you click here to sign up for my newsletter you'll get a free printable with all the health benefits of ACV and how to get more into your diet! (You'll also get a grocery store cheat sheet.)

Keto Salad With Soft Cooked Eggs and Apple Cider Mustard Bacon Dressing

Author Kelly the Kitchen Kop

Yield 1 large salad or 2 small-medium size salads

Again, this recipe is adapted from the Whole30 cookbook.

See more pictures at the bottom of this post!

Ingredients

Lettuce greens, nothing too heavy like kale, but a bunch of colorful mixed greens is nice -- I like endive thrown in if I have it. Organic is best, of course, to avoid the chemicals.
2-3 eggs per person -- I like it with 2, but if you're really hungry, you may want 3. Pastured eggs from a farmer you know and trust is best.
1# pastured bacon (you won't need all of the bacon, you can save it for another salad later, but you'll need the bacon fat), 2-3 pieces or so per person. Get some here if you don't have a good local source for healthy pastured meats.

Dressing:

1/4 cup bacon grease (Note: if you're serving more than 1-2 people, you can stretch the amount of bacon grease with olive oil or avocado oil if you don't have enough bacon fat, but I usually have some extra in a jar in the fridge.)
3 Tablespoons apple cider vinegar
1 1/2 teaspoons dijon mustard
1-2 cloves minced garlic, about 1/2-1 teaspoon
Sea salt and pepper -- I use freshly cracked pepper

Instructions

Fry bacon until crisp. Save the fat drippings to use in the dressing, leaving some of the fat in the pan to fry your eggs in.

Soft cooked eggs are the best for this, so fry eggs just 'til done on the outside, leaving the yolk soft and runny if possible. Season with sea salt and pepper.

In a small saucepan on low heat, whisk together the dressing ingredients well, just 'til hot and the flavors come together for a minute or two.

Place your greens in a big bowl. Set the eggs on top and crumble however much bacon you want over the eggs and greens. Pour the dressing over the salad -- I love how the hot dressing sizzles a little on top of the greens. 🙂

Add more sea salt and pepper to your taste.

Let me know what you think in the comments!

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Want to know more about the keto diet (which is just a very low-carb diet that helps many who have weight or health issues)? Get 150 yummy keto recipes in a FREE cookbook: Bacon & Butter when you click here to sign up for my newsletter. (Just pay shipping.)