BLT Salad
Turn a classic BLT into a main dish salad. The favorite combination of bacon, lettuce, and tomato are added to a mix of vegetables and toasted bread to make a delightful meal. Creamy mustard dressing makes the perfect topping.
Prep Time:
30 mins
Total Time:
31 mins
Servings:
4 side-dish servings
Ingredients
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1/4 cup olive or salad oil
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3 tablespoons tarragon vinegar or white wine vinegar
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3 tablespoons mayonnaise or salad dressing
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2 teaspoons coarse-grain mustard
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1/4 teaspoon salt
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1/4 cup butter, melted
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1 teaspoon lemon-pepper seasoning
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2 cloves garlic, minced
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8 1/2-inch-thick slices Italian, French, or sourdough bread
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5 cups torn mixed salad greens
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2 medium tomatoes, cut into thin wedges
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1/2 cup chopped cucumber
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1/2 cup cubed smoked cheddar cheese or Swiss cheese (2 ounces)
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8 slices bacon or turkey bacon, crisp-cooked, drained and crumbled, if you like
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2 tablespoons thinly sliced green onion
Directions
1.
For dressing, in a screw-top jar combine oil, vinegar, mayonnaise, mustard, and salt. Cover; shake well. Set aside.
2.
Preheat the broiler. In a small bowl, stir together butter, lemon-pepper, and garlic. Lightly brush 1 side of each bread slice with some of the butter mixture. Place the bread slices, buttered side up, on a baking sheet. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until the bread is toasted. Cut the slices lengthwise into 1-inch wide strips.
3.
To serve, stack bread strips on each of 4 salad plates log-cabin style, leaving a space in the center. Arrange the lettuce, tomatoes, cucumber, and cheese in the center of the bread strips. Top with bacon and green onion. Shake dressing well; drizzle over salads. Makes 4 side-dish servings.
Nutrition information
Calories 648, Total Fat 49 g, Saturated Fat 17 g, Cholesterol 65 mg, Sodium 1338 mg, Carbohydrate 36 g, Fiber 4 g, Protein 15 g. Daily Values: Vitamin A 0%, Vitamin C 27%, Calcium 18%, Iron 17%.
Percent Daily Values are based on a 2,000 calorie diet
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