BLT Salad
August 27, 2015
With the plethora of tomatoes from the garden, I have been making BLT salads for dinner. I make a dressing out of mayo and lemon juice, croutons, iceberg lettuce, bacon, tomatoes and you’ve got a great summer salad. Sometimes I put in an avocado, which makes it a BALT salad.
- Prep: 15 mins
- Cook: 10 mins
- Yields: 4 - 6 Servings
Ingredients
4 slices bacon, cooked and cut crosswise into 1/2-inch slivers
Croutons
4 slices French bread, cut into 1/2-inch cubes (about 1 1/2 cups)
1 Tablespoon extra virgin olive oil or butter (optional)
Dressing
Salad
1 small or 1/2 large head iceberg lettuce , chopped
2 large or 4 medium-size ripe tomatoes, preferably heirloom
Directions
1After you fry the bacon, add the bread cubes to the bacon fat and cook over medium heat until well browned, stirring often, 5 to 8 minutes. Or wipe out the skillet, add the olive oil or butter and toast the bread cubes in that. Do not let the bread cubes burn. Using a slotted spoon, transfer the bread cubes to the plate with the bacon.
2Place the mayonnaise and lemon juice in a salad bowl and whisk to mix. Set the dressing aside.
3Place the lettuce, tomatoes, croutons, and bacon in a large bowl but don't toss until serving.
4Just before serving, gently toss the salad with the dressing (use the slotted spoon or a rubber spatula). Season the salad with salt and lots of pepper to taste.
Emma Zilberman
September 8, 2015
This is definitely a winner. What can be better than a healthy summer BLT or BALT.
I send it to Grant and made his mouth water. I also tried making it. I am sure it is not as good as your but I liked it with a cold beer. Love it