Deconstructed BLT Salad

Ingredients

• 8 slices Thick-cut bacon
• 2 cups Sourdough bread, cubed
• 6 cups Romaine lettuce, chopped
• 1.5 cups Heirloom cherry tomatoes, halved
• 0.5 cup Mayonnaise
• 0.25 cup Greek yogurt or sour cream
• 2 tablespoons Fresh chives, minced
• 1 tablespoon Lemon juice
• 0.5 teaspoon Garlic powder
• 0.25 teaspoon Black pepper
• 1 whole Avocado, sliced(optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 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. 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. 4

   In a small bowl, whisk together the mayonnaise, yogurt, lemon juice, chives, garlic powder, and black pepper to create the dressing.

5. 5

   On a large platter or in individual bowls, arrange the chopped romaine lettuce as a base.

6. 6

   Artfully place clusters of halved cherry tomatoes, crumbled bacon, and sourdough croutons on top of the lettuce.

7. 7

   If using, add the sliced avocado as a final decorative element.

8. 8

   Drizzle the creamy dressing over the components just before serving to keep the croutons crunchy.