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Recipe from Simpler Savory

The recipe

BLT Salad

Prep
15 min
Cook
15 min
Total
30 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
360

2× the original author values. Recipe yield: 4 servings.

calories
720

3× the original author values. Recipe yield: 4 servings.

calories
1080
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 8 slices bacon — cooked until crisp, divided; reserve 1 tsp drippings for dressing
  • 2 hearts romaine lettuce — washed, thoroughly dried, chopped
  • 2 cups cherry tomatoes — halved
  • 1/2 red onion — thinly sliced; soak in cold water 10 minutes for milder bite (optional)
  • 1 avocado — diced; optional
  • 1/2 cup croutons — optional, for bread-like crunch
  • 2 tablespoons fresh chives or parsley — finely chopped, for garnish
  • 1/4 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon lemon juice — freshly squeezed
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar — optional, for extra tang
  • 1 teaspoon bacon drippings — reserved from cooking bacon; optional
  • 1/2 teaspoon sugar or honey — to balance acidity
  • 1/2 teaspoon kosher salt — to taste
  • 1/2 teaspoon black pepper — freshly ground, plus more to finish

Instructions

  1. Lay bacon slices in a cold skillet, set over medium heat, and cook slowly so the fat renders and edges crisp evenly.
  2. Transfer crisp bacon to a paper towel–lined plate to cool. Pour off most drippings and reserve about 1 teaspoon for the dressing, if using.
  3. Once cool, chop bacon into bite-size pieces with a mix of larger and smaller bits for texture.
  4. Wash romaine thoroughly, spin dry, and spread on a towel so the leaves are very dry for best crunch and dressing cling.
  5. Chop romaine into bite-size pieces and place in a large bowl. Add halved cherry tomatoes, thinly sliced red onion, and diced avocado, if using. Add croutons if desired.
  6. In a small jar, combine mayonnaise, Greek yogurt, lemon juice, Dijon, apple cider vinegar (optional), reserved bacon drippings (optional), sugar or honey, salt, and black pepper. Seal and shake until silky and lightly thick.
  7. Taste and adjust seasoning with more lemon, salt, or pepper to balance bright and savory notes.
  8. Scatter chopped bacon over the salad. Drizzle on about two-thirds of the dressing and toss gently with clean hands until the leaves are lightly coated and glossy, not heavy.
  9. Top with chives or parsley and a final grind of black pepper. Add more dressing a spoonful at a time only if needed. Serve immediately for maximum crunch.
  10. For a low carb BLT salad, skip the croutons and add extra avocado for richness.

Notes

For best texture, keep components separate until serving. Store washed, very dry romaine in a sealed container with a paper towel up to 3 days. Refrigerate cooked bacon 3–4 days; re-crisp in a skillet before serving. Dressing keeps 5–7 days in a jar—shake before using. Toss only what you plan to eat; dressed leftovers soften by the next day but are tasty in a wrap or on toast.

Source: https://simplersavory.com/blt-salad/