I am an unapologetic member of the bacon fan club. I mean a BLT sandwich is lovely, but as a gluten-free gal, I am absolutely gob-smacked by a BLT salad. I am so proud to be an Applegate partner and I am absolutely impressed with their food philosophy: “The way food is raised can change and transform lives…from the farmer who grows it, to the person who eats it.”

Oven bacon – are you new to this revelation? Well, it’s as easy as a baking sheet, parchment paper and cooking at 350°F for about 15 minutes, or until it’s as crispy as you like it.  You’re welcome!

When you get some Applegate, please direct message me on Instagram and let me know what you think!  

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

BLT Salad with Applegate Bacon and Creamy Chive Horseradish Dressing

  • Author: nocrumbsleft
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 50 minutes


A fun and delicious twist on a BLT for your Whole30! 


For the Salad:

  • ½ batch of Marinated Red Onions, ½ cup of the Marinated Red Onion Oil (see below for the recipe)
  • Creamy Horseradish Dressing (see below for the recipe)
  • 8 slices Perfect Oven Bacon (see below for the how to)
  • 4 Jammy eggs, cut in half (see below for the how to)
  • 2 medium tomatoes, sliced (or a variety of tomatoes that you like — about 2 cups)
  • 1 avocado, chopped
  • 2 small romaine lettuce hearts (about 8 ounces total), halved lengthwise
  • Kosher Salt

For the Marinated Onions:

  • 1 small red onion
  • ¾ cup Extra Virgin olive oil
  • 1 Tbsp dried oregano (not ground)
  • 1 Tbsp red wine vinegar

For the Creamy Horseradish Dressing:

  • 1 cup Whole30 compliant mayonnaise
  • ¼ cup grated horseradish
  • 1 tsp Whole30 compliant Dijon mustard
  • 1 tsp red wine vinegar
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 4 Tbsp chives


For the Salad:

Make the Marinated Red onions at least 3 hours in advance.

Make the Creamy Horseradish Dressing.

Make the Oven Bacon.

While the oven bacon is cooking, prepare your Jammy Eggs.

Slice the tomatoes, chop the avocados, and halve the romaine lettuce hearts lengthwise.

Assemble your salad platter: Start by placing the romaine lettuce hearts on the platter. Sprinkle thoroughly with salt and drizzle with the marinated onion oil. Layer the tomatoes and bacon on top of the lettuce. Then place the jammy eggs on the platter.

Top the entire salad with Marinated Red Onion and serve with Creamy Horseradish Dressing. 

For the Marinated Onions:

Thinly slice the red onion and place in a low bowl.

In a separate bowl, stir the olive oil, red wine vinegar and dried oregano together to combine well. Pour the mixture over the onions, making sure they are submerged.

Let sit on counter at room temperature to marinate for at least 3 hours (I usually let mine marinate for 12) before using. Keeps for 2-3 days unrefrigerated.

For the perfect Oven Bacon:

Preheat oven to 350°F.  Line a sheet pan with parchment paper.  Place the bacon flat on the sheet pan.  Cook in the oven for 15 minutes, or until the bacon reaches your preferred crispiness.

For the Jammy Eggs:

In a medium sized pot, bring water and 1 tbsp of salt to a boil. Once boiling, gently place eggs in the water.  Cook for 7 ½ minutes. 

Remove from water with a slotted spoon and place immediately into an ice bath for 1 minute.  Remove from ice bath and gently peel.

For the Creamy Horseradish Dressing:

Place all of the ingredients in a blender or food processor and blend until well combined and smooth.