Crisp bacon baskets stuffed with a quick Caesar salad. This fun lunch option is a great way to switch things up. When you fold these to take a bite, you’ve essentially created Caesar salad tacos – and there’s no judgment here on that.
These baskets are savory overload. The bacon, Parmesan, and Caesar dressing combine salt and umami. The touch of tomato is not traditional for a Caesar but brings a welcome element of freshness to each bite.
I mention this in this again in the steps, but be careful because sometimes the bacon may stick to your pans. Muffin tins are a pain to clean, so don’t forget to pull the bacon out of the oven and carefully pop them up with a fork before they finish. You could also wrap the bottom of the tin with foil, or use silicone cupcake cups.
Yields 2 (2-piece) servings of Caesar Salad Bacon Baskets
The Preparation
- 8 ounces bacon
- 127 grams romaine lettuce
- 127 grams fresh tomatoes, diced
- 1/3 cup caesar dressing
- 2 ounces parmesan cheese, shaved
- salt and pepper, to taste
The Execution
1. Preheat your oven to 400°F. Halve the slices of bacon. Turn a muffin tin upside down so that the pockets are inverted. Cross two slices of bacon over four of the pockets. Wrap an additional two slices around the sides of each to create four cups. Generally, I try to make a few extra from the rest of the pack of bacon in case some don’t turn out.
2. Bake for 20 minutes. Use a fork to gently pop the bacon baskets off of the tray, then put back into place. Place in the oven and bake for another 5-10 minutes until the bacon looks nice and browned. Let cool for about 15 minutes.
3. While the bacon is cooking chop up the lettuce and mix with the Caesar dressing and tomato.
4. Divide up the salad between the bacon baskets.
5. Top with the shavings of Parmesan cheese.
This makes a total of 2 servings of Caesar Salad Bacon Baskets. Each serving comes out to be 874 calories, 82g fats, 5.5g net carbs, and 26.3g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 8 ounce bacon | 1209 | 105.9 | 0 | 0 | 0 | 60.5 |
| 127 gram romaine lettuce | 22 | 0.4 | 4.2 | 2.7 | 1.5 | 1.6 |
| 127 gram fresh tomatoes | 23 | 0.3 | 4.9 | 1.5 | 3.4 | 1.1 |
| 1/3 cup caesar dressing | 420 | 45 | 2.6 | 0.4 | 2.2 | 1.7 |
| 2 ounce parmesan cheese | 244 | 16.2 | 2.3 | 0 | 2.3 | 21.8 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 1918 | 167.7 | 14 | 4.6 | 9.4 | 86.7 |
| Per Serving (/2) | 959 | 83.8 | 7 | 2.3 | 4.7 | 43.4 |
Caesar Salad Bacon Baskets
Ingredients
- 8 ounce bacon
- 127 gram romaine lettuce
- 127 gram fresh tomatoes diced
- ⅓ cup caesar dressing
- 2 ounce parmesan cheese shaved
- salt and pepper to taste
Instructions
- Preheat your oven to 400F. Halve the slices of bacon. Turn a muffin tin upside down so that the pockets are inverted. Cross two slices of bacon over four of the pockets. Wrap an additional two slices around the sides of each to create four cups. Generally, I try to make a few extra from the rest of the pack of bacon, in case some don't turn out. The "failures", once crumbled, make a great topping for other dishes!
- Bake for 20 minutes. Use a fork to gently pop the bacon baskets off of the tray, then put back into place. Place in the oven and bake for another 5-10 minutes until the bacon looks nice and browned. Let cool for about 15 minutes.
- While the bacon is cooking, chop up the lettuce and mix with the Caesar dressing, tomatoes, and season with salt and pepper to taste.
- Divide up the salad between the bacon baskets.
- Top with the shavings of Parmesan cheese.
