This bacon grease dressing is full of flavor and is perfect for pouring over your favorite keto salad! Plus it's a great way of using up leftover bacon fat!
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As someone following a low carb or keto diet, chances are high that you enjoy eating bacon. And when you cook bacon, you get a lot of grease afterwards. So if, like me, you have a jar or pot of bacon fat in your fridge that you can't throw out, try this recipe!
Instead of using traditional olive oil to make the dressing for this salad, I have substituted bacon grease. It's full of flavor as you can imagine – and seriously easy to make!
Check out all my low carb salad recipes!
How to Make a Keto Salad with Bacon Grease Dressing
Roughly chop a head of Romaine lettuce and place it on a serving bowl or platter.
Next, add some halved cherry tomatoes, diced avocado, and some crumbled cooked bacon.
Note: This recipe was created when I already had cooked the bacon the day before. You could totally cook the bacon fresh for this recipe instead, and use the grease that it creates.
To make the bacon grease dressing, spoon some of the solidified fat into a microwave-safe bowl and cook on half power until it has fully melted. Whisk in some red wine vinegar, Dijon mustard, and black pepper.
Drizzle the dressing over the salad and serve. The quantities that I have suggested make enough dressing to lightly coat everything in the salad. If you prefer a “wetter” salad, you might like to double up on the dressing.
You could serve this as a lunch to share, or as a side salad to something like grilled meat or fish. But the bacon fat dressing is the star!
And if you still have bacon fat leftover, try my recipe for bacon mayonnaise!
- 1 head of Romaine lettuce, roughly chopped
- 6 cherry tomatoes, halved
- 1 avocado, diced
- 4 slices cooked bacon, crumbled
To Make the Bacon Fat Dressing
- 3 tbs solidified bacon grease
- 1 tbs red wine vinegar
- ½ tsp Dijon mustard
- black pepper, to taste
- Place the lettuce, tomatoes, avocado, and bacon on a serving bowl or platter.
- To make the warm bacon dressing, spoon some of the bacon fat into a microwave-safe bowl and cook on half power until it has fully melted.
- Whisk in the red wine vinegar, Dijon mustard, and black pepper.
- Drizzle the dressing over the salad and serve.
This recipe was created when I already had cooked the bacon the day before. You could totally cook the bacon fresh for this recipe instead, and use the grease that it creates.
5g net carbs per serving (half the recipe).
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Nutrition InformationYield 2 Serving Size Half the salad
Amount Per Serving Calories 509Total Fat 43gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 28gCholesterol 41mgSodium 486mgCarbohydrates 20gNet Carbohydrates 5gFiber 15gSugar 6gProtein 14g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.
Adapted from this recipe.