B.L.T. SALAD WITH BASIL MAYO DRESSING
Tangy, crunchy salad with all the things you love about the wonderful B.L.T. sandwich! You will make this again and again!
Provided by Kimber
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving 2 tablespoons of the drippings.
- In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing stand, covered, at room temperature.
- In a large skillet over medium heat, toss the bread pieces with the salt and pepper. Drizzle with the oil, continue tossing and cook over medium-low heat until golden brown.
- In a large bowl mix together the romaine, tomatoes, bacon and croutons. Pour the dressing over the salad and toss well.
Nutrition Facts : Calories 439.8 calories, Carbohydrate 23.4 g, Cholesterol 30.8 mg, Fat 34.1 g, Fiber 4 g, Protein 12.2 g, SaturatedFat 6.3 g, Sodium 1343.5 mg, Sugar 2.3 g
BLT SALAD WITH CREAMY BASIL DRESSING
Overrun by basil in the garden? This cool, crisp salad puts it to good use alongside classic BLT flavors.
Provided by Challenge Home Economist
Categories Salads
Yield 5-6
Number Of Ingredients 12
Steps:
- Melt about 1 teaspoon butter in a small sauté pan over medium heat. Add onions and sauté onions until limp and just slightly brown at the edges. Set aside to cool.
- Combine softened cream cheese, lemon juice, water, sugar and salt in blender or food processor. Process until smooth and creamy. Blend in onion. Add chopped fresh basil and pulse until pieces are evenly distributed. (Add an extra tablespoon of water if mixture seems too thick to blend.) Set completed dressing aside. (about 1 ¾ cups dressing)
- Preheat oven to 350˚F. Spread butter lightly (½ to ¾ teaspoon per side) on both sides of the bread slices. Cut into ½ inch cubes and place in a single layer on a baking sheet. Bake about 15 minutes, stirring occasionally, until cubes are golden brown. Remove from oven and set aside.
- Sauté bacon in a large skillet until crisp. Transfer to a paper-towel lined plate. Set aside to cool.
- In a large bowl combine lettuce thoroughly with about 1 cup of the basil dressing. Gently stir in, tomatoes, bacon and croutons. Add more dressing per taste. Serve immediately.
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 WITH CREAMY BASIL DRESSING
From Canadian Living magazine. All the flavours of a favourite sandwich tossed together on a plate makes this just as popular when it's a salad.
Provided by Boomette
Categories Salad Dressings
Time 18m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Dressing: In a bowl, whisk together basil, yogurt, mayonnaise, vinegar, salt and pepper. Set aside.
- In a skillet, cook bacon over medium-high heat for about 7 minutes or until crisp. Drain on paper towels.
- Meanwhile, cut baguette diagonally into 12 slices. Broil on a baking sheet, turning once, for about 1 minute or until golden. Rub both sides with cut sides of garlic. Arrange in serving basket.
- Cut tomatoes into 1/2 inch thick wedges. Peel, pit and cut avocado into 1/2 inch cubes.
- In a large bowl, toss together lettuce, onion and half of the dressing; arrange on large plates. Top with tomatoes and avocado; spoon remaining dressing over top. Sprinkle with bacon. Serve with garlic toasts.
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