Bltsalad Recipes

BLT PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool.
• Meanwhile, cook the bacon in a large deep skillet over medium-high heat until browned and crisp. Remove from the pan and drain on paper towels.
• In a large bowl, stir together the Ranch dressing, onion, and tomatoes. Mix in the cooled pasta. The pasta will absorb some of the dressing, so don't worry if it seems like too much. Refrigerate for several hours or overnight. Crumble bacon over the top just before serving.

BLT SALAD RECIPE

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 SALAD

Steps:

• In a skillet or microwave, cook bacon until crisp. Drain on paper towels. In a salad bowl, combine the greens, tomato and cheese. In a small bowl, combine the mayonnaise, sugar, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with bacon and croutons.

BLT SALAD

Steps:

• Heat a drizzle of olive oil in a skillet over medium-high heat and add bacon, cook until crisp then drain on paper towels.
• In a salad bowl, whisk together the garlic, mustard, vinegar and stream in extra-virgin olive oil to incorporate the dressing, season with salt and pepper and stir in chives. Shred lettuces and add to the bowl. Halve the cherry tomatoes and add to the bowl along with bacon. Toss salad to coat evenly with dressing and serve.

BLT SALAD WITH RANCH

Steps:

• 1. Cook the bacon in a nonstick skillet over medium-low heat until golden brown. Drain on paper towel. Reserve 2 tablepsoons of the bacon fat.
• 2. Preheat the oven to 350°F.
• 3. Toss bread cubes with bacon fat, thyme, salt, and pepper. Spread in a single layer on a rimmed baking sheet and bake until golden, 12-15 minutes, shaking the pan once.
• 4. Place arugula and frisée in a bowl.

BLT SALAD

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.

BLT PICNIC SALAD

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil.
• For the salad: Place the bacon on the prepared baking sheet, transfer to the oven and cook for 15 to 20 minutes, flipping the bacon halfway through.
• Meanwhile, make the dressing. Add the mayonnaise, lemon zest, lemon juice, oil, salt, and pepper to a mason jar, cover and shake to emulsify. Set aside.
• Remove the bacon to a paper towel-lined plate to cool. Add the bread to the pan with the bacon fat and toss to combine. Transfer the pan back to the oven and cook until lightly golden and crisp, 10 to 15 minutes. When the bacon is cool enough to handle, chop it into large bite-sized pieces and set aside.
• To assemble the salad, add the tomatoes to the base of a bowl or travel container. Add the iceberg and arugula on top. Sprinkle with the chives and dill. Top the salad with the bacon and ciabatta croutons. When ready to serve, drizzle on three-quarters of the dressing and toss to combine. Serve with extra dressing on the side.