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Chopped BLT Salad

By Izabella Wentz PharmD.

3.8

(2)

Overhead angled shot of the salad in a shallow white oval bowl.
Photo by Izabella Wentz PharmD.

Skip the bread and simply toss your favorite sandwich ingredients into a big bowl for a refreshing lunch with a savory, bacon-y crunch.

Recipe information

  • Yield

    6 servings

Ingredients

8 bacon slices, cooked and diced (about 1/2 cup)
2 1/2 cups chopped purple cabbage (about 8 ounces)
1 large bunch hearts of romaine, chopped (about 6 cups)
1/4 cup chopped onion
1/4 cup extra-virgin olive oil
1 medium tomato, chopped (about 3/4 cup)
1 teaspoon celery salt, sea salt, or pink Himalayan sea salt to taste
Black pepper to taste (if tolerated)

Preparation

  1. Step 1

    In a large bowl, combine all ingredients.

    Step 2

    Serve immediately.

Book cover image.
From Hashimoto's Food Pharmacology: Nutrition Protocols and Healing Recipes to Take Charge of Your Thyroid Health © 2019 by Izabella Wentz. Reprinted by permission of HarperOne, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsSaladAmericanBaconCured MeatMeatRed CabbageCabbageLeafy GreensVegetableRomaineLettuceTomatoMainLunchDairy FreeGluten FreeNut FreeQuickEasy30 Minutes or LessCookbooksHarper Collins
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