CALIFORNIA BLT TOSSED SALAD
BLT's go California style with avocado and a citrus-ranch dressing.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Mix all Lemon Ranch Dressing ingredients.
- In serving bowl, toss salad greens and bacon with dressing until coated. Garnish with tomato and avocado.
Nutrition Facts : Calories 295, Carbohydrate 9 g, Cholesterol 25 mg, Fat 4 1/2, Fiber 4 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 510 mg
CALIFORNIA TOSSED SALAD
Even though I'm retired, I'm busier than ever! Served with crusty French bread, this speedy salad is a meal in itself.-Patricia Nieh, Portola Valley, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first seven ingredients. Cover and refrigerate for at least 1 hour., Just before serving, add romaine and toss to coat.
Nutrition Facts : Calories 194 calories, Fat 17g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 417mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 3g fiber), Protein 6g protein.
CHOPPED BLT SALAD
Skip the bread and simply toss your favorite sandwich ingredients into a big bowl for a refreshing lunch with a savory, bacon-y crunch.
Provided by Izabella Wentz PharmD.
Categories HarperCollins Lunch Salad Bacon Tomato Lettuce Cabbage Soy Free Peanut Free Dairy Free Wheat/Gluten-Free Tree Nut Free Quick & Easy Healthy
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a large bowl, combine all ingredients.
- Serve immediately.
BLT SALAD
This recipe is reminiscent of the classic BLT or bacon, lettuce, and tomato sandwich. It's a great summertime salad!
Provided by D. L. Mooney
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 421 calories, Carbohydrate 14.8 g, Cholesterol 39.5 mg, Fat 35.1 g, Fiber 2.6 g, Protein 12.5 g, SaturatedFat 7.5 g, Sodium 906.7 mg, Sugar 3.7 g
BLT SALAD
"My husband and I love BLT sandwiches, especially in the summer when tomatoes are fresh and plentiful," relates Deborah Heatwole of Waynesboro, Georgia. "This salad showcases the flavors of that classic sandwich easily and deliciously."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a skillet or microwave, cook bacon until crisp. Drain on paper towels. In a salad bowl, combine the greens, tomato and cheese. In a small bowl, combine the mayonnaise, sugar, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with bacon and croutons.
Nutrition Facts :
B.L.T. SALAD
Steps:
- In a skillet cook bacon over moderate heat, stirring occasionally, until crisp. Reserving 1 tablespoon bacon fat in skillet, drain bacon on paper towels and crumble. Cut bread into enough 3/4-inch cubes to measure 1 cup. Heat fat over moderately high heat until hot but not smoking and sauté bread cubes with salt to taste, stirring, until golden brown. Transfer croutons to paper towels to drain and cool.
- In a small bowl whisk together garlic, lemon juice, mayonnaise, water, and salt and pepper to taste. Slice onion and halve tomatoes. Tear lettuce into bite-size pieces.
- In a large bowl toss together onion, tomatoes, lettuce, half of bacon and croutons, salt and pepper to taste, and enough dressing to coat.
- Divide salad between 2 plates and top with remaining croutons and bacon.
B.L.T. TOSSED SALAD
Boston lettuce and homemade croutons are the key to this salad. I make this often, especially good in the spring and summer.
Provided by looneytunesfan
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook bacon in skillet until crisp.
- Reserve 2 tablespoons bacon fat in skillet, drain and crumble bacon.
- Cut bread into 3/4 inch cubes to measure 2 cups.
- Heat fat over medium heat and saute bread cubes, seasoned with a little seasoning salt, stirring until golden brown.
- Transfer croutons to paper towels, set aside.
- In a small bowl whisk together garlic, lemon juice, mayonnaise and water and salt and pepper to taste.
- Tear lettuce into bite sized pieces, add tomatoes, onion, bacon, croutons and toss with dressing.
- Serve immediately.
Nutrition Facts : Calories 394, Fat 22.3, SaturatedFat 5.4, Cholesterol 24, Sodium 632.9, Carbohydrate 42.2, Fiber 3.8, Sugar 13.7, Protein 8.5
CALIFORNIA BLT SALAD
Make and share this California BLT Salad recipe from Food.com.
Provided by looneytunesfan
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Make pasta salad as directed on package. Stir in remaining ingredients. Refrigerate at least 1 hour. Cover and refrigerate any remaining salad.
Nutrition Facts : Calories 99.2, Fat 7.6, SaturatedFat 1.1, Sodium 25.6, Carbohydrate 8.1, Fiber 4.8, Sugar 2.1, Protein 2.4
CALIFORNIA BLTS
Steps:
- Preheat the oven to 400 degrees F.
- Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.
- Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper.
- Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve.
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- Set an ovenproof rack upside down on the bacon to keep it flat. Bake for 15 to 20 minutes, until browned and crisp. Remove the rack, then transfer the bacon lattices to paper towels to drain.
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