Description
A cozy salad that combines the beloved flavors of a classic BLT sandwich with fresh vegetables and crispy turkey bacon.
Ingredients
Scale
- 3 tablespoons olive oil
- 8 strips turkey bacon, chopped and cooked
- 4 cups romaine lettuce, chopped (about 2 heads)
- 2 cups cherry tomatoes, sliced in half
- 3/4 cup cheddar cheese, grated
- 1/2 cup Jack cheese, grated
- 2 cups croutons
- 1 cup mayonnaise
- 1 green onion, roughly chopped
- 1 garlic clove, smashed and roughly chopped
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 cup water
- Pinch of sea salt and cracked pepper
- 2 cups day-old French bread, cut into 1-inch cubes
- 1/2 cup extra-virgin olive oil
- 1–1/2 teaspoon garlic powder
Instructions
- Blend all the ingredients for the dressing in a blender until smooth and creamy. Set aside.
- Preheat your oven to 350 degrees Fahrenheit.
- Chop the day-old bread into cubes and place them on a cookie sheet. Drizzle with olive oil, sprinkle with garlic powder, and toss gently.
- Bake the bread cubes in the oven for 5-7 minutes or until golden brown, tossing halfway through.
- Heat 3 tablespoons of olive oil in a skillet. Fry the chopped turkey bacon until crispy, about 5-7 minutes.
- Add the chopped romaine lettuce, crispy turkey bacon, grated cheeses, and halved cherry tomatoes to a large mixing bowl. Toss together.
- Dress the salad with the creamy ranch dressing just before serving, and a sprinkle of cracked pepper on top.
Notes
You can customize with avocado, zesty dressing, or other veggies. For storage, keep the salad and dressing separate until serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking, Frying
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg