Stuffed Blt Salad Recipes

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:

• Cook bacon in a large skillet over medium heat until browned and most of fat is rendered, 8 to 10 minutes. Transfer to paper towels to drain. Discard fat; wipe skillet clean. Brush both sides of bread slices with mayonnaise. Return skillet to medium heat and toast bread, flipping once, until golden brown and crisp, about 2 minutes per side.
• Slice tomatoes 1/2 inch below stem ends to remove tops. Scoop out pulp and seeds from centers of tomatoes, leaving behind hollowed-out shells, and transfer to a strainer set over a bowl. When drained, remove pulp from strainer and chop; discard seeds in strainer. Reserve juices in bowl.
• Generously season insides of hollowed tomatoes with salt and pepper. In a large bowl, whisk together oil and 1/4 cup reserved tomato juice; season with salt and pepper. Add greens, chopped tomato pulp, and bacon, tossing to evenlycoat; season with salt and pepper. Divide mixture evenly among tomatoes. Cut toasts into triangles and serve, alongside tomatoes, or place tomatoes on top of whole toasts to serve.

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:

• 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:

• Bring a large pot of salted water to a boil. Cook pasta according to package directions, about 12-13 minutes. Drain and rinse with cool water. Set aside.
• To make the dressing, in a medium bowl, whisk to combine mayonnaise, buttermilk, ranch seasoning mix and 2 tablespoons parsley. Set aside.
• In a large bowl, toss to combine tomatoes, lettuce, 3/4 of the cooked bacon, scallions, salt and pepper. Drizzle in 1/4 cup dressing and toss to coat. Use a small spoon and fill the shells with the salad.
• To garnish, drizzle the dressing over the shells and top with 1 tablespoon chopped parsley and remaining chopped bacon.

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:

• 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:

• In a skillet, cook bacon until crisp and cut into small pieces.
• In a large bowl, combine salad, tomato and cheese.
• In a 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.
• Enjoy!

Steps:

• Place 16 large endive leaves or lettuce leaves on large platter. Place cream cheese into resealable food-storage plastic bag. Cut end off 1 corner of bag, and pipe about 2 teaspoons cream cheese onto large leafy end of each leaf.
• In small bowl, mix tomatoes, olive oil, vinegar, salt and pepper until well combined. Divide mixture evenly among lettuce leaves. Top with basil and bacon. Serve immediately, or refrigerate up to 4 hours until ready to serve.

Steps:

• Preheat oven to 375 degrees. Arrange bacon in a single layer on a rimmed baking sheet lined with parchment or waxed paper. Bake until browned and crisp, about 15 minutes. Transfer to a paper-towel-lined plate to drain.Cool, then crumble into large pieces.
• Make croutons: Toss bread with oil, and season with salt and pepper. Spread evenly on a baking sheet. Bake until golden brown, tossing halfway through, 15 to 20 minutes.
• Meanwhile, in a large bowl, whisk together buttermilk, mayonnaise, vinegar, and scallion; season with salt and pepper. Add lettuce, tomatoes, and croutons; toss to coat with dressing. Sprinkle with bacon.