BEST Keto Salad that Cuts Cravings

Again, this recipe is adapted from the Whole30 cookbook.

See more pictures at the bottom of this post!

Servings: 1 large salad or 2 small-medium size salads

Author: Kelly the Kitchen Kop

1 bunch 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. Sometimes I'll just use organic romaine.
Optional: cherry tomatoes, halved -- I tried this recently and YUMMMMM
1 pound pastured bacon, 2-3 pieces or so per person. Save the rest for another salad later. You'll need some of the bacon fat though. Get some bacon here if you don't have a good local source for healthy pastured meats.
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.

1/4 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.
1-2 cloves minced garlic, about 1/2-1 teaspoon
3 Tablespoons apple cider vinegar
1 1/2 teaspoons dijon mustard
Sea salt and pepper, I use freshly cracked pepper

Clean and chop your greens, place in a bowl or on a plate. Add cherry tomatoes if you're using them.
Fry bacon until crisp, set aside. 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. Slide eggs onto your greens. Season with sea salt and pepper.
In the same pan with medium heat, saute the garlic for a minute or two, then add the vinegar and mustard. Whisk well, just 'til it thickens a bit and the flavors come together for another minute or two.
Drizzle the dressing over your salad, and crumble however much bacon you want on top.
Add more pepper to your taste. Enjoy!