One of the things I’ve missed most in giving up gluten and keeping low carbs is the joy of a good BLT in the summer when the Vidalia onions come on and the tomatoes are at their peak. But I can have all the tastes of those, well at least almost all of them, with this:

BLT SaladBLT Salad
Serves 2

For the dressing

  • 2 tablespoons white wine vinegar
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • 4 tablespoons homemade mayonnaise (or your preferred mayo)

For the salad assembly

  • 1 small head iceberg lettuce, washed, torn, and dried well
  • 1/2 Vidalia onion, peeled and thinly sliced
  • 1 medium ripe tomato, seeded and diced
  • 6 strips thick bacon, cooked crisp and chopped


  1. Whisk together all dressing ingredients, except the mayo, in a salad bowl and let stand a few minutes. Whisk in the mayo.
  2. Add the lettuce and onions and toss to coat evenly.
  3. Finally, add the tomatoes and bacon and toss gently to mix.
  4. Divide between two serving bowls and enjoy!


  1. Why would you use iceberg lettuce for a BLT salad, instead of a darker green? Because it is crunchy?

    [MDE replies: Mainly because Mike prefers it for this salad. The crunch is a part of it, yes, but even more importantly, in a good ole fashioned BLT, at least the ones of our youths, the lettuce of choice used on them was always iceberg. So that lettuce, for us at least, is traditional for the BLT. But that’s just us. Feel free to use whatever green floats your boat!]

  2. I like this idea. Along with missing a good BLT, I often miss a turkey club. But I find a simple salad before dinner, similar to this, i.e., iceberg lettuce, tomatoes, radishes, black and green olives, topped with olive oil, really helps to make me feel full. So after a normal low carb dinner without potatoes bread or rice I feel ok. I like the crunch of iceberg lettuce too, and grew up with it.

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