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Light and Healthy BLT Salad

This Light and Healthy BLT Salad is a delicious twist on on a favorite diner classic.

Course Dinner
Total Time 30 minutes
Servings 4
Calories 281 kcal
Author Tracy

Ingredients

Salad

  • 4 strips of bacon cut into 1-inch pieces
  • 4 slices french or sourdough bread cut into 1/2-inch cubes
  • 1 large head romaine lettuce chopped
  • 2-3 tomatoes chopped
  • Kosher salt to taste

Dressing

  • 2 tablespoons mayonnaise
  • 2 tablespoons milk
  • 1 tablespoon white vinegar
  • 1/8 teaspoon black pepper

Instructions

Bacon & Croutons

  1. In a large skillet, over medium to medium-high heat, cook bacon until crispy. Remove from pan with a slotted spoon, leaving the grease.

  2. If there is too much grease in the pan for you, you can pour some of it off. You only need about 2 tablespoons to toast your croutons, but the bread will soak it up whatever's there, so you can leave as much as you want. Add bread and cook on medium heat until brown and toasted. Stir frequently, making sure not to let your croutons burn. Remove from heat.

Dressing

  1. In a small bowl or mason jar, stir together mayonnaise, milk, vinegar, and pepper.

Assemble

  1. Just before serving, combine lettuce, tomatoes, cooked bacon, croutons, and dressing in a large bowl and toss until everything is coated in the dressing. Divide and serve with a sprinkle of salt over the top. Enjoy!

Recipe Notes

If you are the type of person who likes a lot of dressing, double the dressing recipe.

Small Yield Instructions: Recipe cuts cleanly in half. 1/2 tablespoon equals 1 and 1/2 teaspoons. If making a single serving, just use scant 1 teaspoon of vinegar.
Make-ahead Instructions: Dressing, bacon, and croutons may be prepared a couple of days in advance. Store separately, in air-tight containers or plastic bags. You can stir bacon on a hot pan or cook in the microwave for 15 seconds to refresh it before putting it on the salad if you like. Romaine can be cut 2 days in advance, but loses some of its crispness. Ideally, tomatoes should be cut right before going on the salad, but can be cut and stored in the refrigerator in an air-tight container, with a folded paper towel to absorb excess moisture, for up to 24 hours.