Serves 4 / Prep time: 15 minutes
The portions of this salad are quite small, but the combination of ingredients packs a hearty flavor burst. Using bacon fat in the dressing instead of olive oil adds to this already mouthwatering salad. Bacon fat will keep in a sealed container in the refrigerator for up to 1 week, so save it for other recipes whenever you cook bacon.
2 tablespoons melted bacon fat
2 tablespoons red wine vinegar
Freshly ground black pepper
4 cups shredded lettuce
1 tomato, chopped
6 bacon slices, cooked and chopped
2 hardboiled eggs, chopped
1 tablespoon roasted unsalted sunflower seeds
1 teaspoon toasted sesame seeds
1 cooked chicken breast, sliced (optional)
1. In a medium bowl, whisk together the bacon fat and vinegar until
emulsified. Season with black pepper.
2. Add the lettuce and tomato to the bowl and toss the vegetables with
the dressing.
3. Divide the salad between 4 plates and top each with equal amounts of
bacon, egg, sunflower seeds, sesame seeds, and chicken (if using). Serve.
SUBSTITUTION TIP 
If you want to try a warm bacon salad dressing, gently warm
the bacon fat before whisking in the vinegar. Swap out regular lettuce for kale or spinach; the more robust greens will hold up better in the dressing.
PER SERVING 
Calories: 228; Fat: 18g; Protein: 1g; Carbs: 4g; Fiber: 2g;
Net Carbs: 2g; Fat 76%/ Protein 17%/ Carbs 7%