September 24, 2009

BLT Salad with Dijon Vinaigrette

As far as I’m concerned it’s still summer. At least around these parts. We made our first trip to the beach this year. . . yesterday.While it’s still 80+ degrees and turning my oven on makes my home into an oven itself, we’ve eaten a lot of salads lately. I whipped up this one for a pool party play date, and as far as I could tell everyone seemed to like it.

I loved it. But I love all things bacon and BLT. A yummy vinaigrette was the perfect addition.

BLT Salad with Dijon Vinaigrette

Ingredients:

8 slices bacon
6 slices country Italian bread (or any chewy, rustic loaf)
1-1/2 cups cherry tomatoes or 2 Romas
8 cups torn romaine (about 2 hearts)
1/3 cup crumbled cotija, feta, Parmesan, or blue cheese (basically whatever sharp cheese you want)
1/4 cup cider vinegar
1/4 cup olive oil
1 tsp. sugar
1 tsp. Dijon-style mustard
Salt and ground black pepper

Directions:

In large skillet cook bacon over medium-low heat until crisp, turning occasionally. Remove bacon from skillet; drain on paper towels.

Meanwhile, toast bread, chop tomatoes, and break bacon in 2-inch pieces. For vinaigrette, in screw-top jar combine vinegar, oil, sugar, and mustard. Shake well. Season to taste with salt and pepper.

Place the lettuce in a large salad bowl, top with bread, tomatoes, bacon and dressing. Toss to coat. Makes 4-6 servings.

adapted from BHG.com

30 Minutes and Under, Salads

1 comment »

One Response to “BLT Salad with Dijon Vinaigrette”

1

Mindy — February 8, 2012 @ 11:05 am

We love this recipe! How could we NOT? It has BAAACON! And since it has bacon, and I’ve abandoned all hope of it actually being healthy, I added some mayonnaise to the dressing to taste. BLT’s have to have mayo. Also, I cubed the bread and toasted it in a saucepan with butter till it was slightly browned and slightly crispy. Thanks for making this recipe a family favorite!

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