4 Serves
25 Mins
Place the bacon in a frying pan over medium heat and cook until crispy. Once cooked, remove the bacon from the pan and set it aside on a plate to cool.
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Vitamin K
68 µg / 120 µgVitamin B1
3 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
120 µg / 400 µgCalcium
67 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
81 mg / 1,250 mgPotassium
503 mg / 4,700 mgSodium
1092 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
While the bacon cools, trim the lamb's lettuce and rinse it thoroughly. Use a salad spinner to dry the leaves.
Using a chef's knife and cutting board, cut the tomatoes into halves and thinly slice the radishes.
In a large mixing bowl, combine the prepared lamb's lettuce, halved tomatoes, and sliced radishes. Chop the cooled bacon into bite-sized pieces and add it to the bowl.
Drizzle your preferred salad dressing over the mixture and toss everything together until evenly coated. Serve immediately.
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