American · Lunch
BLT Salad
A composed American salad built on crisp romaine and juicy tomatoes, crowned with crumbled crisp-fried bacon and toasted bread croutons. Cherry tomatoes, red onion and a creamy mayonnaise dressing sharpened with vinegar and black pepper echo the classic BLT sandwich in fork-and-knife form, finished with a shower of chives.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
1170Calories
29.7gProtein
110.3gFat
18.7gCarbs
6.2gSugar
2.9gFiber
2775mgSodium
161mgChol
30.3gSat Fat
642mgPotassium
95mgCalcium
2.1mgIron
0.8mcgVitamin B12
18mgVitamin C
low-carb
rich-umami
hidden-gems
thirty-min-meals
Instructions
1
Prep
Tear the romaine into a large bowl, cut the tomatoes into wedges, thinly slice the red onion, and cube the white bread.
2
Fry
Heat a dry skillet over medium heat, add the bacon, and cook for 8 minutes, stirring occasionally, until deeply browned and fat renders.
3
Toast
Toss the bread cubes into the same skillet over medium heat and cook for 4 minutes, turning frequently, until golden and crunchy.
4
Toss
Whisk the mayonnaise, apple cider vinegar, olive oil, and black pepper until smooth, then combine with the romaine, tomatoes, and red onion.
5
Plate
Pile the dressed salad onto a plate, scatter the crisp bacon and croutons over the top, and finish with chopped chives.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bacon
- 4 cups180g romaine lettuce
- 11 oz311g tomatoes
- 2 slice60g white bread
- 4 tbsp56g mayonnaise
- 2 tbsp30ml apple cider vinegar
- 4 tbsp40g red onion
- 2 tbsp24ml olive oil
- 2 tbsp2 tbsp chives
- 1/2 tsp1/2 tsp black pepper
