BLT SALAD RECIPES
BLT SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
"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
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 4 servings.
Number Of Ingredients 9
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 : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
BLT SALAD RECIPE | BON APPÉTIT
Cooking bacon in the oven on a sheet tray is so hands-off, so splatter-free, and so easy, it just might convince you to eat a lot more bacon in the future.
Provided by Claire Saffitz
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Arrange 8 bacon slices side by side on a small rimmed baking sheet, overlapping slightly if necessary.
- Bake bacon, removing sheet from oven and turning slices with tongs halfway through, until slices are deep reddish brown with crispy edges, 25–35 minutes. Increase oven temperature to 425°.
- While bacon is cooking, cut crusts off bread; discard. Tear bread into 1" pieces. Don’t worry if the pieces end up in different shapes and sizes. Irregular is good! You should have about 2 lightly packed cups. ? About that whole bacon-in-the-oven thing...
- Transfer bacon to a paper towel–lined plate and blot with more paper towels to absorb excess fat. The bacon will crisp as it cools. Reserve baking sheet with bacon fat.
- Scatter bread on reserved baking sheet and toss with tongs until bread is evenly coated in fat.
- Bake bread, tossing once halfway through, until pieces are golden all over and crisp, 10–15 minutes. Let cool.
- Meanwhile, whisk ? cup mayonnaise and 2 Tbsp. lemon juice in a medium bowl. Season with salt and lots of pepper, then slowly stream in ? cup oil, whisking until dressing is thick and emulsified. Whisk in a pinch of sugar; set aside.
- Thinly slice enough chives to measure 2 Tbsp. and whisk into bowl with dressing.
- Slice remaining chives into 1" pieces; set aside.
- Halve 2 romaine hearts lengthwise, trim off root ends, then cut each half in half again crosswise. Arrange lettuce pieces on a large platter or divide among individual plates. Season with salt and pepper and drizzle about a third of the dressing over top.
- Arrange tomatoes, avocado, and croutons over and around lettuce pieces.
- Break up cooled bacon with your hands into rough 1" pieces and scatter over salad. Drizzle with remaining dressing.
- Sprinkle with reserved chives and serve.
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BLT SALAD RECIPE | EATINGWELL
Here's a salad version of America's favorite sandwich. We use shredded tomato as a base for the creamy tomato-and-chive dressing--adding great tang and flavor along with extra vitamin C.
From eatingwell.com
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Total Time 25 minutes
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Calories 158.9 calories per serving
- Chop the remaining 3 tomatoes. Add the tomatoes, romaine and croutons to the bowl with the dressing; toss to coat. Sprinkle with bacon.
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BLT SALAD RECIPE | MYRECIPES
We reinvented the classic BLT into a BLT Salad. To go with the salad, a tangy garlicky mayo-based dressing was added.
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- Toss together tomatoes, arugula, bacon, onion, and salt and pepper to taste in a large bowl. Pour mayonnaise mixture over tomato mixture, and toss to coat. Serve immediately with toasted bread.
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BLT SALAD RECIPE | COOKING LIGHT
Macerate tomatoes with a little salt before building this salad and you'll be amazed at the difference: The salt concentrates the tomato flavor and helps loosen the tomato juices, which are great in addition to the dressing. Let the tomato mixture stand in a large bowl so you can add the remaining ingredients as soon as they’re ready. Serve with any summer main, or make the salad more substantial by adding toasted bread cubes. Of course, no BLT would be complete without mayo. Here it becomes a creamy drizzle spiked with lemon and fresh dill.
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- Combine tomatoes and salt in a large bowl. Let stand 5 minutes. Combine mayonnaise, juice, dill, and pepper in a bowl, stirring with a whisk. Add arugula to tomato mixture; toss. Divide tomato mixture among 4 plates. Drizzle mayonnaise mixture over salads. Sprinkle evenly with bacon.
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This dish is everything you love about a BLT sandwich in pasta form! This pasta salad recipe is perfect for BBQs, potlucks, and summer parties.
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- Cook the bacon in a large skillet over medium heat, turning as needed, until the fat has rendered and the bacon is golden and crispy, 8 to 10 minutes total. (You may need to cook the bacon in two batches, draining the rendered fat from the skillet between batches.) Let the bacon cool to room temperature, then crumble up into bite-sized pieces. Cook the pasta according to package directions. Drain, rinse with cold water, and let cool. Meanwhile, in a large bowl, whisk together the mayonnaise, milk, ranch seasoning, lemon juice, parmesan cheese and black pepper. Add the pasta, tomatoes, lettuce, onion, herbs and half of the crumbled bacon to the bowl with the dressing. Gently fold together to coat. Top with remaining bacon and serve.
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