California Blt Salad Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.
• Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper.
• Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve.

Steps:

• Preheat the oven to 400 degrees F.
• Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.
• Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper.
• Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve.

Steps:

• Make pasta salad as directed on package. Stir in remaining ingredients. Refrigerate at least 1 hour. Cover and refrigerate any remaining salad.

Steps:

• Cook pasta as directed on box.
• Drain pasta; rinse with cold water. Shake to drain well.
• In large bowl, stir together seasoning (from Suddenly Salad™ box) and mayonnaise. Stir in drained pasta and remaining ingredients. Refrigerate at least 1 hour before serving. Cover and refrigerate any remaining salad.

Steps:

• Mix all Lemon Ranch Dressing ingredients.
• In serving bowl, toss salad greens and bacon with dressing until coated. Garnish with tomato and avocado.

Steps:

• in a very large skillet cook bacon in batches over medium heat until crisp. Drain bacon on paper towels; when cool, coarsely crumble or chop bacon. Set aside.
• In the bottom of a 3 to 4 quart glass bowl arrange half of the garlicky focaccia croutons top with half of the romaine and half of the spinach. Top with half of the tomato slices and half of the bacon.
• Spread half of the dill avocado dressing over the bacon, sealing dressing to the edge of the bowl. Repeat layers, ending with the dressing. Cover bowl tightly with plastic wrap. Chill for up to eight hours. Makes 12 servings.
• Garlicky focaccia croutons: preheat oven to 300°. In a large bowl combine 3 cups of 1/2 inch cubes garlic focaccia and 2 tablespoons olive oil; toss to coat spread bread cubes evenly in a 15 x 10" baking pan. Bake about 20 minutes or until cubes are crisp, stirring one; cool. If desired, store croutons in an airtight container at room temperature for up to three days.
• Dill avocado dressing: in a blender or food processor mix one ripe avocado, halved, seeded, peeled and mashed, about 1 cup; 1/2 cup mayonnaise; 1/2 cup sour cream; 3 tablespoons freshly squeezed lemon juice; 3 tablespoon snipped fresh dill; 1/4 cup milk; 1/2 teaspoon garlic salt; and 1/4 teaspoon ground black pepper. Cover and blend or process until smooth.