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BLT Salad

A fresh, crisp salad that transforms the beloved BLT sandwich into a light yet filling meal with crispy bacon, juicy tomatoes, and fresh lettuce tossed in a creamy dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 8 strips bacon, cooked and crumbled
  • 6 cups romaine lettuce, chopped
  • 2 large tomatoes, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 cup croutons
  • 1/4 cup chives, chopped

Method
 

  1. Place bacon strips in a cold skillet and cook over medium heat for 8-10 minutes, turning once. The bacon should be golden brown and crispy. Transfer to paper towels and let cool before crumbling into bite-sized pieces.
  2. Wash and thoroughly dry the romaine lettuce, then chop into bite-sized pieces. Pat the tomatoes dry after dicing to prevent the salad from becoming watery later.
  3. Whisk together mayonnaise, sour cream, lemon juice, garlic powder, salt, and pepper in a small bowl. The dressing should be smooth and creamy. Taste and adjust seasoning.
  4. In a large serving bowl, combine the chopped lettuce and tomatoes. Add half the crumbled bacon and gently toss with the dressing. Top with remaining bacon, croutons, and fresh chives.

Notes

Don't dress the salad too early as it will wilt the lettuce. Store components separately in refrigerator for up to 3 days. Assemble just before serving for best texture. Cook bacon while prepping vegetables to save time. Turkey bacon works for a lighter option, and Greek yogurt can replace half the mayonnaise for extra protein.