Easy Blt Salad Recipes

Steps:

• Heat a drizzle of olive oil in a skillet over medium-high heat and add bacon, cook until crisp then drain on paper towels.
• In a salad bowl, whisk together the garlic, mustard, vinegar and stream in extra-virgin olive oil to incorporate the dressing, season with salt and pepper and stir in chives. Shred lettuces and add to the bowl. Halve the cherry tomatoes and add to the bowl along with bacon. Toss salad to coat evenly with dressing and serve.

Steps:

• Toss all in a large bowl.
• Serve immediately.

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.

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.

Steps:

• Preheat the oven to 400 degrees F.
• Toss the bread, olive oil, a pinch of salt and several grinds of pepper on a rimmed baking sheet until combined, then spread into an even layer. Bake until the croutons are golden brown and well toasted, tossing halfway through, 10 to 12 minutes.
• Meanwhile, add the bacon to a medium skillet and cook over medium heat, stirring occasionally, until crisp and well browned, about 5 minutes. Transfer to a paper towel-lined plate with a slotted spoon to drain.
• For the dressing, puree the basil, parsley, dill, mayonnaise, yogurt, lemon juice, 2 teaspoons water, 1/4 teaspoon salt and several grinds of pepper in a food processor until the herbs are finely chopped and dressing is bright green. Taste and adjust the seasoning with more salt and pepper.
• To assemble, add the beans, romaine, tomatoes, half the croutons and half the bacon to a large bowl. Add half of the herb-mayo dressing, then toss to combine. Transfer to a large serving bowl or platter, top with the remaining croutons and bacon and drizzle with the remaining dressing.

Steps:

• For the chive mayo: Mix together the mayonnaise, yogurt, chives, lemon juice, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl; set aside. (The mayo can be made a day ahead and refrigerated.)
• For the BLT salad bites: Saute the pancetta in a skillet over medium-high heat until crispy, 5 to 7 minutes. Transfer to a plate.
• Combine the tomatoes, olive oil, chives, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Let sit for 5 minutes.
• Arrange the larger lettuce leaves on a serving platter. Spoon about 1 1/2 teaspoons of chive mayo onto the center of each leaf. Top with about 1 tablespoon of the tomato mixture and some crispy pancetta. Sprinkle with the Parmesan.

Steps:

• In a skillet or microwave, cook bacon until crisp. Drain on paper towels. In a salad bowl, combine the greens, tomato and cheese. In a small bowl, combine the mayonnaise, sugar, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with bacon and croutons.

Steps:

• In a skillet, cook bacon until crisp and cut into small pieces.Set aside.
• In a large bowl, combine salad, tomato, and cheese.
• In another small mixing bowl, whisk together mayonnaise, sugar, vinegar, olive oil and salt and pepper.
• Pour dressing over your salad or serve on the side.
• Sprinkle with bacon and croutons.

Steps:

• Combine lettuce, chicken, tomatoes, onions and 1/2 cup cheese in large bowl.
• Add dressing; mix lightly.
• Top with remaining cheese and bacon.

Steps:

• Fry bacon, drain, crumble & 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 & croutons in a large bowl.
• Toss with dressing and serve immediately.

Steps:

• In a skillet cook bacon over moderate heat, stirring occasionally, until crisp. Reserving 1 tablespoon bacon fat in skillet, drain bacon on paper towels and crumble. Cut bread into enough 3/4-inch cubes to measure 1 cup. Heat fat over moderately high heat until hot but not smoking and sauté bread cubes with salt to taste, stirring, until golden brown. Transfer croutons to paper towels to drain and cool.
• In a small bowl whisk together garlic, lemon juice, mayonnaise, water, and salt and pepper to taste. Slice onion and halve tomatoes. Tear lettuce into bite-size pieces.
• In a large bowl toss together onion, tomatoes, lettuce, half of bacon and croutons, salt and pepper to taste, and enough dressing to coat.
• Divide salad between 2 plates and top with remaining croutons and bacon.

Steps:

• Place eggs in a large pot and cover with an inch of water. Bring to a boil over medium-high heat, cover, and remove from heat. Let sit for 10 minutes. Drain and run under cold water to stop the cooking. Peel the eggs and chop.
• Combine eggs with mayonnaise, Cheddar cheese, green onions, mustard, and pepper in a large bowl. Stir gently until evenly mixed. Fold in bacon and tomatoes.
• Layer egg salad and lettuce between 2 slices of bread to make each sandwich.

Steps:

• Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
• Drain pasta; rinse with cold water. Shake to drain well.
• Stir together Seasoning mix and mayonnaise in large bowl. Stir in pasta, lettuce and tomato until well blended. Sprinkle with bacon flavor bits. Cover and refrigerate leftovers.

Steps:

• Dressing: In a bowl, whisk together basil, yogurt, mayonnaise, vinegar, salt and pepper. Set aside.
• In a skillet, cook bacon over medium-high heat for about 7 minutes or until crisp. Drain on paper towels.
• Meanwhile, cut baguette diagonally into 12 slices. Broil on a baking sheet, turning once, for about 1 minute or until golden. Rub both sides with cut sides of garlic. Arrange in serving basket.
• Cut tomatoes into 1/2 inch thick wedges. Peel, pit and cut avocado into 1/2 inch cubes.
• In a large bowl, toss together lettuce, onion and half of the dressing; arrange on large plates. Top with tomatoes and avocado; spoon remaining dressing over top. Sprinkle with bacon. Serve with garlic toasts.

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.

Steps:

• Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool.
• Meanwhile, cook the bacon in a large deep skillet over medium-high heat until browned and crisp. Remove from the pan and drain on paper towels.
• In a large bowl, stir together the Ranch dressing, onion, and tomatoes. Mix in the cooled pasta. The pasta will absorb some of the dressing, so don't worry if it seems like too much. Refrigerate for several hours or overnight. Crumble bacon over the top just before serving.

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.

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Set bacon and drippings aside.
• In another large skillet, melt butter. Add bread cubes; cook over medium heat for 4-5 minutes or until golden brown, stirring frequently. Remove to paper towels; cool.
• For dressing, in a small bowl, whisk the mayonnaise, basil, vinegar, pepper, garlic and reserved drippings. In a large bowl, combine the romaine, tomatoes and bacon. Drizzle with dressing and toss to coat. Top with croutons.

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Arrange the cooked bacon, lettuce, and tomato slices on one slice of bread. Spread one side of remaining bread slice with the mayonnaise. Bring the two pieces together to make a sandwich.