Plt Salad Recipes

ITALIAN PLT

Italian PLT image

Provided by Jackie Rothong

Time 2h15m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1 pound prosciutto di Parma, thinly sliced
1 loaf white Pullman bread, sliced 1/4-inch thick (12 slices total)
2 tablespoons sherry vinegar
1 tablespoon honey
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 cups baby arugula
1/4 cup fresh basil, torn
1/4 cup Pickled Red Onions, recipe follows
Slow-Roasted Thyme Tomatoes and Roasted Garlic Aioli, recipe follows
1 cup distilled white vinegar
3 tablespoons sugar
1 tablespoon kosher salt
1 red onion, thinly sliced
10 Roma tomatoes, sliced 1/4-inch thick
3 sprigs fresh thyme, leaves removed
1/4 cup plus 1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1 head garlic, a third of the top cut off
1/2 cup mayonnaise

Steps:

Preheat the broiler.
Spread the prosciutto slices on 2 rimmed baking sheets. Broil until crispy, 2 1/2 to 5 minutes per baking sheet. Set aside the prosciutto.
Add the sliced bread to the same baking sheets and broil until golden brown, 30 to 45 seconds. Flip and broil the other side until golden brown. Remove and let cool.
Add the sherry and honey to a medium bowl and whisk until smooth. Slowly drizzle in the olive oil, then season with salt and pepper. Add the arugula, basil and Pickled Onions. Toss until evenly coated.
For each sandwich, line up 3 slices of toasted bread, then spread a thin layer of Garlic Aioli on each slice. Top 2 slices with crispy prosciutto, then add some Roasted Tomatoes and arugula salad. Place 1 of the built sandwiches on top of another. Top with the remaining piece of Aioli-dressed toast for a triple-decker club. Repeat the build until you have 4 massive PLTS (save the remaining roasted tomatoes for another use)! Slice in half--or don't; just take a bite.
Combine the vinegar, sugar, salt and 1/2 cup water in a medium saucepan. Bring to a boil and let the salt and sugar dissolve, about 2 minutes. Add the sliced red onion. Turn off the heat and let sit until ready to use.
Preheat the oven to 325 degrees F. Line 2 rimmed baking sheets with foil. (For easy clean up!)
Add the tomatoes, thyme, 1/4 cup of the olive oil and some salt and pepper to a large bowl. Toss to evenly coat. Spread the tomatoes on the prepared baking sheets.
Put the head of garlic on a piece of foil, then drizzle with the remaining tablespoon olive oil and a sprinkle of salt. Seal the foil. Place the tomato pans and garlic in the oven and roast until the tomatoes are roasty and the garlic has become pure gold, 45 to 55 minutes. Allow to cool.
Remove the garlic from the foil and squeeze the flesh into a small bowl. Add the mayonnaise and stir until combined.

BLT SALAD

BLT Salad image

"My husband and I love BLT sandwiches, especially in the summer when tomatoes are fresh and plentiful," relates Deborah Heatwole of Waynesboro, Georgia. "This salad showcases the flavors of that classic sandwich easily and deliciously."

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 bacon strips, diced
4 cups spring mix salad greens
1 medium tomato, chopped
1/2 cup cubed cheddar cheese
1/3 cup mayonnaise
1 to 2 tablespoons sugar
2 teaspoons cider vinegar
Salt and pepper to taste
1/2 cup salad croutons

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.

Nutrition Facts :

BLT SALAD

BLT Salad image

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

Ingredients

1 pound bacon
¾ cup mayonnaise
¼ cup milk
1 teaspoon garlic powder
⅛ teaspoon ground black pepper
salt to taste
1 head romaine lettuce - rinsed, dried and shredded
2 large tomatoes, chopped
2 cups seasoned croutons

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

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