BLT SALAD
This recipe is reminiscent of the classic BLT or bacon, lettuce, and tomato sandwich. It's a great summertime salad!
Provided by D. L. Mooney
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.
- In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.
- Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.
Nutrition Facts : Calories 421 calories, Carbohydrate 14.8 g, Cholesterol 39.5 mg, Fat 35.1 g, Fiber 2.6 g, Protein 12.5 g, SaturatedFat 7.5 g, Sodium 906.7 mg, Sugar 3.7 g
BLT SALAD RECIPE
The dressing in this BLT salad is exceptional! This BLT salad is loaded with fresh lettuce, crispy bacon, bright tomatoes and of course croutons. An easy, excellent salad!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 15m
Number Of Ingredients 11
Steps:
- Make the dressing first to allow the flavors to meld. In a small bowl, combine 3 Tbsp mayo, 4 Tbsp sour cream, pressed garlic clove, 1/4 cup chives, 1/8 tsp black pepper and 1/4 tsp salt (or season to taste). Stir together then add 1 to 2 Tbsp milk, or add milk to desired consistency. Cover and refrigerate until ready to use.
- In a large mixing bowl, combine lettuce, tomatoes, bacon and croutons. Just before serving, drizzle with dressing (adding it to taste) and toss to combine.
BLT CORN SALAD
This simple corn salad gets a BLT flavor upgrade with sweet cherry tomatoes, peppery arugula, salty bacon, and tender basil for a great summer salad side dish.
Provided by Heidi
Categories Salad
Time 30m
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium heat and add the chopped bacon. Cook until the bacon is crisped and the fat is rendered, turning occasionally. Use a slotted spoon to transfer the bacon to a plate lined with a paper towel to drain.
- In a large bowl, toss the corn kernels with the bacon, arugula, cherry tomatoes, and basil. Drizzle with the canola oil and red wine vinegar and season with the salt and pepper. Toss to coat and serve at room temperature or chilled.
Nutrition Facts : Calories 259 kcal, Carbohydrate 18 g, Protein 6 g, Fat 19 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 15 mg, Sodium 358 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
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- Heat a large skillet over medium heat and add the bacon. Cook, tossing occasionally, until the bacon is crispy and the fat has rendered. Remove the bacon with a slotted spoon and place it on a paper towel to drain any excess grease.
- In a large bowl, toss the corn with the tomatoes, arugula, and basil. Add salt and pepper and stir. Add the bacon and toss once more to combine. Taste and adjust the salt, if needed. Enjoy!
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