Layered Blt Salad Food

LAYERED BLT DIP

Steps:

• In a small bowl, beat cream cheese, mayonnaise and Parmesan cheese until blended; spread into a large shallow dish. Layer with lettuce, bacon, tomatoes, onions and cheddar cheese. Refrigerate until serving. Serve with bread slices.

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.

LAYERED BLT SALAD

Steps:

• Layer all ingredients except dressing in large bowl.
• Add dressing just before serving; toss lightly.

BLT SALAD RECIPE

Steps:

• Make the dressing first to allow the flavors to meld. In a small bowl, combine 3 Tbsp mayo, 4 Tbsp sour cream, pressed garlic clove, 1/4 cup chives, 1/8 tsp black pepper and 1/4 tsp salt (or season to taste). Stir together then add 1 to 2 Tbsp milk, or add milk to desired consistency. Cover and refrigerate until ready to use.
• In a large mixing bowl, combine lettuce, tomatoes, bacon and croutons. Just before serving, drizzle with dressing (adding it to taste) and toss to combine.

LAYERED CALIFORNIA-STYLE BLT SALAD

Steps:

• In a very large skillet cook bacon in batches over medium heat until crisp. Drain bacon on paper towels; when cool, coarsely crumble or chop bacon. Set aside.
• In the bottom of a 3- to 4-quart glass bowl, arrange half of the Garlicky Focaccia Croutons. Top with half of the romaine and half of the spinach. Top with half of the tomato slices and half of the bacon. Spread half of the Dilled Avocado Dressing over the bacon, sealing dressing to the edge of the bowl. Repeat layers, ending with the dressing. Cover bowl tightly with plastic wrap. Chill for up to 8 hours. Dilled Avocado Dressing
• In a blender or food processor combine the avocado, mayonnaise, sour cream, lemon juice, fresh dill, milk, garlic salt, and ground black pepper. Cover and blend or process until smooth. Garlicky Focaccia Croutons
• Preheat oven to 300°F. In a large bowl combine foccacia and olive oil; toss to coat. Spread bread cubes evenly in a 15x10x1-inch baking pan. Bake about 20 minutes or until cubes are crisp, stirring once; cool. If desired, store croutons in an airtight container at room temperature for up to 3 days.

LAYERED BLT SALAD

Steps:

• Stir together sour cream, mayonnaise, lemon juice and spices until well mixed.
• Layer lettuce, bacon and tomato in a 13- by 9-inch baking dish or plastic container.
• Refrigerate salad for at least 2 hours.
• Just before serving,.
• sprinkle with croutons. Makes 8 servings.

BLT LAYERED SALAD

Steps:

• In a medium mixing bowl combine the first 7 ingredients (sour cream through garlic); set aside.
• In 9X13 inch baking dish layer lettuce, bacon and tomatoes.
• Spread mayonnaise mixture over tomato layer.
• Cover and chill for at least 2 hours.
• Sprinkle with croutons and serve immediately.

LAYERED BLT SALAD

Steps:

• 1. Layer all ingredients except the dressing in a large bowl.
• 2. Drizzle with dressing just before you are ready to serve. Toss lightly.