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BLT Salad

BLT SaladWho says a BLT has to be a sandwich? This versatile bacon and tomato salad can be served as a side salad or entrée salad for lunch, brunch or a light supper. Serve with slices of French or sourdough bread and tall, glasses of refreshing iced tea.

Tip: Make it a hearty "BLT and C" salad by adding shredded cheddar cheese.

Recipe Ingredients:

12 to 16 slices crisply-cooked bacon
4 cups shredded romaine
4 roma tomatoes, sliced*
8 ounces fresh mushrooms, thinly sliced
1/2 cup toasted bread croutons
1/2 cup vegetable or olive oil
6 tablespoons red wine vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt, or to taste
1/4 teaspoons freshly ground black pepper, or to taste
1/4 cup sliced green onions

Cooking Directions:

  1. Coarsely crumble bacon and set aside.
  2. In large bowl, toss together romaine, tomatoes, mushrooms and croutons.
  3. Whisk together olive oil, vinegar, sugar, salt and pepper.
  4. Toss half of the vinaigrette with salad mixture and divide evenly among four dinner plates.
  5. Top each salad with bacon and sliced green onion.
  6. Offer the remaining vinaigrette on the side for those prefer extra dressing (store any unused portion in refrigerator).

Makes 4 servings.

*Have a garden full of luscious red, ripe tomatoes? Use them instead!

Nutritional Information Per Serving (1/4 of recipe using 12 slices bacon): Calories: 280 calories; Protein: 9 grams; Fat: 24 grams; Sodium: 320 milligrams; Cholesterol: 15 milligrams; Carbohydrates: 10 grams.

Recipe and photograph provided courtesy of National Pork Board.