Culinary Quest #18 – BLT Salad

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Who doesn’t LOVE a BLT sandwich (or anything with bacon, frankly)? It’s one my all-time favorites. But, I’m trying to watch my bread intake so I can’t remember the last time I got to sink my teeth into one of these little beauties. šŸ˜¦

Standing in the produce aisle the other day, I tried to think of a salad to go with the soup I was making for dinner. One of my family’s favorite salads isĀ a Caesar salad, but that also means we have it fairly often. Spring-boarding from the Caesar, I took itsĀ elements and swapped them out for new ingredients and voila! The idea of a BLT in salad form was created right there between the bananas and broccoli.

It tastes exactly like a BLT sandwich! Seriously! Without the bread. šŸ˜‰ It’s lightĀ and refreshing, and the sweet tomatoes compliment the salty bacon. The ranch dressing substitutes for the mayo perfectly. Just in time for spring and summer, this salad is a new favorite.

One of my teenagersĀ said to me today that he literally dreamed about this salad after having it last night and that it was on his mind all day today at school. Who knew? Score!!!

It’s so easy it’s almost embarrassing. Here we go…

Ingredients:

* 1 bag of Romaine lettuce (I mixed it with a bag of spring mix lettuce for a variety of color and texture)

* 1 pkg thick cut bacon

* 1 pint grape (or cherry) tomatoes;Ā halved

* 1 bunch green onions; chopped

* 1 cucumber; diced

* 6ozĀ of ranch salad dressing (we use Marzetti’s simply dressed ranch)

* croutons (optional)

Directions:

Cook bacon in oven at 350 for about 30 minutes. Flip it over and cook another 10 or 15 depending on desired crispiness.

While bacon is cooking, tossĀ remaining ingredients together in a large bowl (EXCEPT DRESSING!).

Once bacon is drained and cooled, chop it and add to bowl.

Right before serving, toss salad with dressing. Serve immediately.

Yields 4-6Ā servings.

Enjoy!