Deconstructed BLT Salad
A vibrant, disassembled version of the classic sandwich featuring crispy bacon, heirloom tomatoes, and buttery sourdough croutons over a bed of crisp greens.
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Ingredients
- 8 slices Thick-cut bacon
- 2 cups Sourdough bread, cubed
- 6 cups Romaine lettuce, chopped
- 1 1/2 cups Heirloom cherry tomatoes, halved
- 1/2 cup Mayonnaise
- 1/4 cup Greek yogurt or sour cream
- 2 tablespoons Fresh chives, minced
- 1 tablespoon Lemon juice
- 1/2 teaspoon Garlic powder
- 1/4 teaspoon Black pepper
- 1 whole Avocado, sliced(optional)
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
Lay the bacon slices on the baking sheet and cook for 12-15 minutes until crisp, then drain on paper towels and crumble.
- 3
Toss the sourdough cubes in the remaining bacon fat on the tray and toast in the oven for 5-7 minutes until golden brown.
- 4
In a small bowl, whisk together the mayonnaise, yogurt, lemon juice, chives, garlic powder, and black pepper to create the dressing.
- 5
On a large platter or in individual bowls, arrange the chopped romaine lettuce as a base.
- 6
Artfully place clusters of halved cherry tomatoes, crumbled bacon, and sourdough croutons on top of the lettuce.
- 7
If using, add the sliced avocado as a final decorative element.
- 8
Drizzle the creamy dressing over the components just before serving to keep the croutons crunchy.
Nutrition per Serving
445
Calories
14g
Protein
22g
Carbs
34g
Fat
4g
Fiber
5g
Sugar
780mg
Sodium
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