Blt Salad With Buttermilk Dressing Food

BLT SALAD WITH BUTTERMILK DRESSING

Steps:

• Preheat oven to 375 degrees. Arrange bacon in a single layer on a rimmed baking sheet lined with parchment or waxed paper. Bake until browned and crisp, about 15 minutes. Transfer to a paper-towel-lined plate to drain.Cool, then crumble into large pieces.
• Make croutons: Toss bread with oil, and season with salt and pepper. Spread evenly on a baking sheet. Bake until golden brown, tossing halfway through, 15 to 20 minutes.
• Meanwhile, in a large bowl, whisk together buttermilk, mayonnaise, vinegar, and scallion; season with salt and pepper. Add lettuce, tomatoes, and croutons; toss to coat with dressing. Sprinkle with bacon.

BLT SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.
• In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.
• Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.

B.L.T. SALAD WITH BASIL MAYO DRESSING

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving 2 tablespoons of the drippings.
• In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing stand, covered, at room temperature.
• In a large skillet over medium heat, toss the bread pieces with the salt and pepper. Drizzle with the oil, continue tossing and cook over medium-low heat until golden brown.
• In a large bowl mix together the romaine, tomatoes, bacon and croutons. Pour the dressing over the salad and toss well.

TANGY BLT SALAD

Steps:

• Adjust oven rack to middle position and heat oven to 475 degrees.
• Spread 1/4 cup mayonnaise over both sides of bread slices and transfer to baking sheet.
• Bake until golden brown, 8 to 10 minutes. Let cool 5 minutes, then cut into 1-inch croutons.
• Cook bacon in large skillet over medium heat until crisp, about 8 minutes.
• Transfer to paper towel-lined plate. Discard drippings.
• Whisk remaining mayonnaise and vinegar in large bowl.
• Add bacon, tomatoes, lettuce, and croutons and toss to combine. Season with salt and pepper.

BLT SALAD

Steps:

• Place the bacon on a rimmed baking sheet, then place in the oven and turn on the heat to 400 degrees F. Cook the bacon for 16 to 18 minutes or until your desired crispiness. Transfer the bacon to a paper towel-lined plate (reserve the baking sheet) and let cool to room temperature.
• Toss the cubed ciabatta in the bacon fat and return to the oven for 10 minutes, until golden and crisped.
• Whisk together the buttermilk, mayonnaise, chives, garlic, lemon juice, salt and pepper in a medium bowl.
• Chop the bacon, then toss with the lettuce, crispy bread and tomatoes. Top with the buttermilk dressing and additional chives.

BLT SALAD WITH CREAMY BASIL DRESSING

Steps:

• Dressing: In a bowl, whisk together basil, yogurt, mayonnaise, vinegar, salt and pepper. Set aside.
• In a skillet, cook bacon over medium-high heat for about 7 minutes or until crisp. Drain on paper towels.
• Meanwhile, cut baguette diagonally into 12 slices. Broil on a baking sheet, turning once, for about 1 minute or until golden. Rub both sides with cut sides of garlic. Arrange in serving basket.
• Cut tomatoes into 1/2 inch thick wedges. Peel, pit and cut avocado into 1/2 inch cubes.
• In a large bowl, toss together lettuce, onion and half of the dressing; arrange on large plates. Top with tomatoes and avocado; spoon remaining dressing over top. Sprinkle with bacon. Serve with garlic toasts.