BLT Salad with Vinaigrette

The classic sandwich is made into a layered salad in this simple recipe. Blue cheese and a quick-fix vinaigrette complete the dish.

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  • 8 slices bacon
  • 4 slices country Italian bread
  • 1 1/2 cups cherry tomatoes
  • 8 cups torn romaine
  • 1/3 cup blue cheese crumbles
  • 1/4 cup cider vinegar
  • 1/4 cup olive oil
  • 1 teaspoon sugar
  • 1 teaspoon Dijon-style mustard
  • Salt and ground black pepper
In large skillet cook bacon over medium heat until crisp, turning occasionally. Remove bacon from skillet; drain on paper towels.
Meanwhile, toast bread. Halve cherry tomatoes. Break bacon in 2-inch pieces. On plates layer toast, romaine, tomatoes, bacon, and blue cheese.
For vinaigrette, in screw-top jar combine vinegar, oil, sugar, and mustard. Shake well. Season to taste with salt and pepper. Drizzle vinaigrette on salads. Makes 4 servings.

nutrition information

Per Serving: cal. (kcal) 375, Fat, total (g) 26, chol. (mg) 31, sat. fat (g) 7, carb. (g) 24, Monounsaturated fat (g) 13, Polyunsaturated fat (g) 3, fiber (g) 4, sugar (g) 4, pro. (g) 14, vit. A (IU) 7046, vit. C (mg) 35, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 4, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 222, Cobalamin (Vit. B12) (g) 0, sodium (mg) 923, Potassium (mg) 572, calcium (mg) 141, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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