BLT Salad

BLT Salad | Pinky's Pantry
My friend, Pooh, told me about this salad that she and her daughter tried making for dinner one night. It was from a Williams Sonoma cookbook and it sounded really good so I decided that I would try it, too. The salad ingredients were delicious, but I didn’t care too much for the dressing so I altered it to come up with a creamy dressing that was more to my liking. The family liked it better with my dressing, too.

BLT SALAD
(Serves 4)

  • 1 head romaine lettuce, chopped
  • 1 pint cherry tomatoes, halved
  • 8 slices bacon, cut into 1-inch pieces
  • 2 cups croutons, homemade or store bought
  • ½ cup mayonnaise
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. grated parmesan cheese
  • 1 large garlic clove, minced
  • 1 tsp. sugar
  • ¼ tsp. salt
  • ¼ tsp. pepper
  1. Preheat oven to 400°F.
  2. Spread out the bacon pieces on a rimmed baking sheet.
  3. Bake the bacon pieces until crisp, about 12-15 minutes.
  4. When the bacon pieces are ready, remove them from the oven and transfer to paper towels to drain and cool.
  5. Make the dressing by combining mayonnaise, lemon juice, parmesan cheese, garlic, sugar, salt, and pepper in a bowl, and blending until well-combined.
  6. Place the lettuce, tomatoes, bacon, and croutons into a large salad bowl.
  7. Drizzle with dressing and toss to mix well.
  8. Serve immediately.

VARIATION:  You could make a BLTA salad, as pictured below, by adding one avocado to the recipe. Cut the avocado into cubes, squeeze a little lemon juice over the cubes to keep them from darkening, and then toss the avocado into your salad. Yum!
BLTA Salad | Pinky's Pantry

[Adapted from Williams-Sonoma Cooking Together, by Erin & Tatum Quon (Oxmoor House, 2009)]