BLT Salad
Written by Rachel, Posted in Condiments, Fruit, Inspired By, Lunch, Main Dishes, Meat, Pork, Salads, Toasting, Vegetables
You’re welcome. I’ll just say it. I mean, if I were you, I’d be thanking me for this post. Because, when it comes to bacon and croutons, I can’t get enough. 😉
For example, today, after I’d finished taking pictures, I ate the salad right out of the bowl. All of it. Didn’t share. After dumping the bowl in the sink (in hopes that the dishes fairy will come while I’m typing this for you), I stood at fridge with the dressing whisk and serving spoon to make sure I got any remaining dressing off of them, while eating the leftover bacon and croutons (that are meant for something else). I continued to stand there eating bacon and croutons even after the dressing was gone.
I did not give up bacon for Lent. Fact. You might not have been wondering.
I have bacon planned for 3 more meals in the next 7 days. It’s been a while since we’ve had bacon.
I’m so distracted by the photos of croutons and bacon that are on the other screen.
And then there’s that dressing. It’s really just a few things that I think you have in your fridge and pantry right now: mayo, yogurt, lemon juice, mustard, olive oil, vinegar, salt, pepper, and garlic. Oh the garlic… Garlic is good for you.
You will want to choose a sturdy lettuce. It will be less likely to get soggy. If you don’t, that’s cool too. Just dress the salad right before serving and make sure there are no leftovers.
You may want to take a moment, after you consume this salad, to give thanks for bacon, lettuce, tomatoes, and bread… seriously. This is good stuff. Also, being thankful is important. Sooooo, yeah.
The dishes fairy has not yet arrived.
Happy Eating!
- 2 slices bacon
- 1 C bread, torn into crouton sized pieces
- olive oil
- to taste salt
- to taste pepper
- dressing: 1 T mayo
- 2 T Greek (or plain) yogurt
- 1 clove garlic (optional), minced
- 1/4 t dijon mustard
- 1/2 T lemon juice
- 1/2 T balsamic vinegar
- to taste salt
- to taste pepper
- 1 T olive oil
- salad: 2-4 C lettuce, torn
- 1 tomato, chopped
- Cook bacon. Drain and let cool on paper towel lined plate. Crumble.
- Toss bread with a splash of olive oil, and some salt and pepper. Bake at 350F for about 10-15 minutes, or until crispy.
- Whisk mayo through pepper. Whisk while streaming in olive oil. Taste and adjust seasoning if needed.
- Top lettuce with tomato, bacon, croutons, and dressing. Toss to combine. Serve immediately.
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