Overnight Blt Salad Food

BLT SALAD

Steps:

• Heat a drizzle of olive oil in a skillet over medium-high heat and add bacon, cook until crisp then drain on paper towels.
• In a salad bowl, whisk together the garlic, mustard, vinegar and stream in extra-virgin olive oil to incorporate the dressing, season with salt and pepper and stir in chives. Shred lettuces and add to the bowl. Halve the cherry tomatoes and add to the bowl along with bacon. Toss salad to coat evenly with dressing and serve.

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.

BLT SALAD

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.

BLT PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool.
• Meanwhile, cook the bacon in a large deep skillet over medium-high heat until browned and crisp. Remove from the pan and drain on paper towels.
• In a large bowl, stir together the Ranch dressing, onion, and tomatoes. Mix in the cooled pasta. The pasta will absorb some of the dressing, so don't worry if it seems like too much. Refrigerate for several hours or overnight. Crumble bacon over the top just before serving.

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.

BLT SALAD

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Set bacon and drippings aside.
• In another large skillet, melt butter. Add bread cubes; cook over medium heat for 4-5 minutes or until golden brown, stirring frequently. Remove to paper towels; cool.
• For dressing, in a small bowl, whisk the mayonnaise, basil, vinegar, pepper, garlic and reserved drippings. In a large bowl, combine the romaine, tomatoes and bacon. Drizzle with dressing and toss to coat. Top with croutons.

OVERNIGHT BLT SALAD

Steps:

• COMBINE salad dressing, Parmesan cheese and pepper in a small bowl; set aside.
• LAYER lettuce, potatoes, tomato and peas in a medium size serving bowl. Spread with salad dressing mixture; sprinkle with green onions.
• COVER with Reynolds Plastic Wrap; refrigerate at least 4 hours or overnight. Sprinkle with crumbled bacon before serving.

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.

HEALTHY BLT SALAD

Steps:

• Cook the bacon according to directions (I prefer Morningstar brand cooked around 3 minutes, nice and crispy). Crumble.
• Mix the arugula, tomatoes, and crumbled bacon.
• Once the bread is toasted, tear it into bite sized pieces and mix in the salad.
• Serve alone or with your favorite light buttermilk salad dressing. Enjoy!

OVERNIGHT BUFFET SALAD

Steps:

• Wash spinach and lettuce and spin dry.
• Tear into small pieces, wrap in paper towels and refrigerate several hours, or overnight until dry and crisp.
• In a 13"x9"x5" deep dish (I use the foil store- bought pan), layer half the spinach, lettuce, peas, onion, grated eggs and bacon; repeat layers.
• In a small bowl, combine dry salad dressing mix, mayonnaise, sour cream and yogurt.
• Spread prepared dressing over entire top of salad, making sure the edges are covered.
• Cover with plastic wrap and refrigerate overnight.
• Garnish the top with green pepper rings, sliced black olives or green olives, tomato wedges, and slices or wedges of hard-cooked eggs.

BLT EGG SALAD

Steps:

• Place eggs in a large pot and cover with an inch of water. Bring to a boil over medium-high heat, cover, and remove from heat. Let sit for 10 minutes. Drain and run under cold water to stop the cooking. Peel the eggs and chop.
• Combine eggs with mayonnaise, Cheddar cheese, green onions, mustard, and pepper in a large bowl. Stir gently until evenly mixed. Fold in bacon and tomatoes.
• Layer egg salad and lettuce between 2 slices of bread to make each sandwich.

SHEET PAN BLT SALAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Arrange bacon in a single layer on a sheet pan.
• Bake in the preheated oven until crisp, about 15 minutes, turning halfway through. Remove from the oven and transfer to a paper towel-lined plate to drain. Chop when cool enough to handle.
• Add bread cubes and cherry tomatoes to the bacon drippings in the sheet pan. Sprinkle with salt and pepper and toss until evenly coated.
• Return to the oven and bake until bread is toasted and tomatoes have started to burst, about 10 minutes. Remove from the oven. Add arugula and toss to coat.
• Combine avocado, mayonnaise, lemon juice, salt, and pepper in a food processor; process until smooth. Drizzle avocado mayo evenly over salad, then sprinkle chopped bacon over top. 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.