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B.l.t. Salad Bowl
The classic sandwich turns into a low-carb, high fiber salad bowl.
Prep Time: 00:15
Cook Time: 00:40
1 sweet potato
1 teaspoon olive oil
4 pieces center cut bacon
2 plum tomatoes
1/2 large cucumber
3 teaspoons of cider vinegar, divided
2 tablespoon mayonaise, divided
1 teaspoon mustard
salt and pepper to taste
1 1/2 cups shredded purple cabbage
1 1/2 cups shredded romaine
1Heat oven to 400º. Peel sweet potato and cut into French fry shapes. Toss in oil with salt and pepper. Place on a parchment-covered baking sheet and roast in oven for 20 minutes; then stir, and roast another 20 minutes.
2Place eggs in a pan covered with water. Place pan, uncovered, on burner set on high (it will eventually boil) and cook 20 minutes (or make hard-boiled eggs however you make them).
3Cook bacon til crispy. Drain on paper towels.
4Slice tomatoes in half and seed. Peel (if desired) cucumber, slice in quarters and seed, then slice. Place tomato halves and cucumber slices in colander, sprinkle with salt, pinch of sugar, and 1 teaspoon vinegar, and let stand.
5Mix 1 tablespoon mayo with 2 teaspoons vinegar. Add salt and pepper to taste. Peel and chop the hard-boiled eggs. Mix with remaining mayo and all the mustard.
6To assemble salad, toss cabbage and romaine with mayo/vinegar mixture; place on plate or in bowl as base. Fill tomato halves with egg mixture, place on salad. Top with bacon and cucumbers. Serve sweet potato fries on the side.
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