BLT Salad
- Makes: 4 servings
- Yield: 4 side-dish servings
- Prep 30 mins
- Broil 1 mins to 2 mins
Turn a classic BLT into a main dish salad. The favorite combination of bacon, lettuce, and tomato are added to a mix of vegetables and toasted bread to make a delightful meal. Creamy mustard dressing makes the perfect topping.
Ingredients
-
1/4
cup
olive or salad oil
-
3
tablespoons
tarragon vinegar or white wine vinegar
-
3
tablespoons
mayonnaise or salad dressing
-
2
teaspoons
coarse-grain mustard
-
1/4
teaspoon
salt
-
1/4
cup
butter, melted
-
1
teaspoon
lemon-pepper seasoning
-
2
cloves garlic, minced
-
8
1/2-inch-thick slices
Italian, French, or sourdough bread
-
5
cups
torn mixed salad greens
-
2
medium tomatoes, cut into thin wedges
-
1/2
cup
chopped cucumber
-
1/2
cup
cubed smoked cheddar cheese or Swiss cheese (2 ounces)
-
8
slices
bacon or turkey bacon, crisp-cooked, drained and crumbled, if you like
-
2
tablespoons
thinly sliced green onion
Directions
- For dressing, in a screw-top jar combine oil, vinegar, mayonnaise, mustard, and salt. Cover; shake well. Set aside.
- Preheat the broiler. In a small bowl, stir together butter, lemon-pepper, and garlic. Lightly brush 1 side of each bread slice with some of the butter mixture. Place the bread slices, buttered side up, on a baking sheet. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until the bread is toasted. Cut the slices lengthwise into 1-inch wide strips.
- To serve, stack bread strips on each of 4 salad plates log-cabin style, leaving a space in the center. Arrange the lettuce, tomatoes, cucumber, and cheese in the center of the bread strips. Top with bacon and green onion. Shake dressing well; drizzle over salads. Makes 4 side-dish servings.
Nutrition Facts
(BLT Salad)
Servings Per Recipe 4, sat. fat (g) 17, fiber (g) 4, carb. (g) 36, vit. C (mg) 16, Fat, total (g) 49, chol. (mg) 65, sodium (mg) 1338, cal. (kcal) 648, calcium (mg) 182, pro. (g) 15, iron (mg) 3, vit. A (IU) 1215