BLT SANDWICH SALAD
Provided by Sunny Anderson
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Combine the lettuce, onion and tomatoes in a large bowl; set aside.
- Meanwhile, cut the bread into crouton-size cubes. Melt the butter in a skillet over medium heat. Add the bread cubes and toast, tossing, until golden, about 6 minutes. Set aside to cool.
- Make the bacon: Mix the brown sugar, paprika, lemon zest and crushed pepper in a small bowl. Add the bacon and press to coat on both sides. Line a baking sheet with parchment paper; place the thyme sprigs on the parchment paper, then lay a strip of bacon on top of each sprig. Bake until the bacon is caramelized and crisp, about 20 minutes. Let cool slightly on the baking sheet. Cut the bacon into bite-size bits using scissors; add to the bowl with the lettuce. Discard the thyme.
- Make the dressing: Whisk the mayonnaise, syrup, mustard and lemon juice in a medium bowl. Add the dressing to the salad and toss. (This is enough dressing for the whole salad, but you can use less if you want a less wet salad.) Sprinkle the croutons on top and eat.
B.L.T. LETTUCE SALAD
Make and share this B.l.t. Lettuce Salad recipe from Food.com.
Provided by gwynn
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the lettuce on the bottom of a large salad bowl.
- Layer over that the tomatoes, crumbled bacon, and croutons. In a blender on medium-high speed, blend the mayonnaise, milk, garlic powder, salt and pepper.
- Just before serving, pour the dressing over the salad but don't toss it! (That'll ruin it's super looks.).
Nutrition Facts : Calories 554.9, Fat 47, SaturatedFat 13.8, Cholesterol 61.5, Sodium 1021.4, Carbohydrate 21.9, Fiber 2.5, Sugar 5.8, Protein 12.2
BLT SALAD
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
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
BLT RICE SALAD
Torn lettuce leaves, chopped tomato, crumbled bacon and mayo are stirred into cooled, cooked rice for a colorful, creative and delicious salad.
Provided by My Food and Family
Categories Rice
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
- Add onions to reserved drippings in skillet; cook and stir 3 to 5 min. or until crisp-tender. Stir in water; bring to boil. Add rice; stir. Cover. Remove from heat; let stand 5 min. Fluff with fork. Cool to room temperature.
- Spoon rice mixture into large bowl. Add lettuce, tomatoes, mayo and bacon; mix lightly.
Nutrition Facts : Calories 320, Fat 21 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
SHEET PAN BLT SALAD
Having guests over for lunch or dinner? Try this fun sheet pan meal that makes BLTs fancy and fitting for any company. Enjoy crisp, toasted bread that's full of flavor from the bacon grease, cherry tomatoes bursting with juice, fresh arugula with a spicy bite, and savory peppered bacon-all tied together with a creamy avocado mayo! Serve it straight from the pan for easy, one-pan clean up.
Provided by NicoleMcmom
Categories Sheet Pan Dinners
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Arrange bacon in a single layer on a sheet pan.
- Bake in the preheated oven until crisp, about 15 minutes, turning halfway through. Remove from the oven and transfer to a paper towel-lined plate to drain. Chop when cool enough to handle.
- Add bread cubes and cherry tomatoes to the bacon drippings in the sheet pan. Sprinkle with salt and pepper and toss until evenly coated.
- Return to the oven and bake until bread is toasted and tomatoes have started to burst, about 10 minutes. Remove from the oven. Add arugula and toss to coat.
- Combine avocado, mayonnaise, lemon juice, salt, and pepper in a food processor; process until smooth. Drizzle avocado mayo evenly over salad, then sprinkle chopped bacon over top. Serve immediately.
Nutrition Facts : Calories 751.8 calories, Carbohydrate 103 g, Cholesterol 24 mg, Fat 28 g, Fiber 9.8 g, Protein 25.8 g, SaturatedFat 5.9 g, Sodium 2108.9 mg, Sugar 6.7 g
BLT PICNIC SALAD
All the flavors of a classic BLT, but with a portable, picnic-friendly twist. Whether you're serving this salad at a picnic, or for an easy weeknight dinner, it's sure to be an instant classic that everyone will love.
Provided by Valerie Bertinelli
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil.
- For the salad: Place the bacon on the prepared baking sheet, transfer to the oven and cook for 15 to 20 minutes, flipping the bacon halfway through.
- Meanwhile, make the dressing. Add the mayonnaise, lemon zest, lemon juice, oil, salt, and pepper to a mason jar, cover and shake to emulsify. Set aside.
- Remove the bacon to a paper towel-lined plate to cool. Add the bread to the pan with the bacon fat and toss to combine. Transfer the pan back to the oven and cook until lightly golden and crisp, 10 to 15 minutes. When the bacon is cool enough to handle, chop it into large bite-sized pieces and set aside.
- To assemble the salad, add the tomatoes to the base of a bowl or travel container. Add the iceberg and arugula on top. Sprinkle with the chives and dill. Top the salad with the bacon and ciabatta croutons. When ready to serve, drizzle on three-quarters of the dressing and toss to combine. Serve with extra dressing on the side.
BLT TURKEY SALAD
This variation of a BLT salad goes great with a side of garlic bread or garlic toast, and will satisfy even the pickiest eaters. -Sherry Conley, Noel Hants County, Nova Scotia
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 12 servings (1-1/4 cups each).
Number Of Ingredients 14
Steps:
- In a large salad bowl, whisk the first 5 ingredients. Add the remaining ingredients; toss to coat.
Nutrition Facts : Calories 294 calories, Fat 19g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 410mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein.
BLT LAYERED SALAD
Make and share this BLT Layered Salad recipe from Food.com.
Provided by Gingerbear
Categories One Dish Meal
Time 35m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- In a medium mixing bowl combine the first 7 ingredients (sour cream through garlic); set aside.
- In 9X13 inch baking dish layer lettuce, bacon and tomatoes.
- Spread mayonnaise mixture over tomato layer.
- Cover and chill for at least 2 hours.
- Sprinkle with croutons and serve immediately.
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- Make the dressing first to allow the flavors to meld. In a small bowl, combine 4 Tbsp mayo, 4 Tbsp sour cream, pressed garlic clove, 1/4 cup chives, 1/8 tsp black pepper and 1/4 tsp salt (or season to taste). Stir together then add 1 to 2 Tbsp milk, or add milk to desired consistency. Cover and refrigerate until ready to use.
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