Recipe courtesy of Alexis deBoschnek
Recipe courtesy of Alexis deBoschnek
Watch how to make this recipe.
BLT Salad
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- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 332
- Total Fat
- 26 g
- Saturated Fat
- 7 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 11 g
- Cholesterol
- 34 mg
- Sodium
- 675 mg
For when you want to lean into summer but are trying to be a little bit healthier. There's bacon fat-fried ciabatta, so emphasis on a little. You could use any greens you have on hand, cherry tomatoes instead of beefsteak, and regular mayo instead of Kewpie. Happy BLTing!
- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 332
- Total Fat
- 26 g
- Saturated Fat
- 7 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 11 g
- Cholesterol
- 34 mg
- Sodium
- 675 mg
Ingredients
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Directions
- Place the bacon on a rimmed baking sheet, then place in the oven and turn on the heat to 400 degrees F. Cook the bacon for 16 to 18 minutes or until your desired crispiness. Transfer the bacon to a paper towel-lined plate (reserve the baking sheet) and let cool to room temperature.
- Toss the cubed ciabatta in the bacon fat and return to the oven for 10 minutes, until golden and crisped.
- Whisk together the buttermilk, mayonnaise, chives, garlic, lemon juice, salt and pepper in a medium bowl.
- Chop the bacon, then toss with the lettuce, crispy bread and tomatoes. Top with the buttermilk dressing and additional chives.
