Loaded with thick cut bacon, fresh summer tomatoes, simple dressing and homemade croutons, this BLT Salad is quickly become a summer classic.
Course Salad
Cuisine American
Keyword BLT Salad
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 4servings
Author Meghan Payne-Hensley
Ingredients
For the dressing:
1/4cupmayo
1/4cupsour cream
1Tablespoonmilk
1/4teaspoonkosher salt
1/4teaspoonpepper
3/4teaspoongarlic powder
1/4teaspoon onion powder
1Tablespoonchopped fresh dill
For the croutons:
2cupscubed bread, about 1/2-inch pieces
2Tablespoons olive oil
1/2teaspoongarlic powder
1/4teaspoononion powder
1/4teaspoonkosher salt
For the salad:
4cupschopped romaine hearts
1/2pintgrape tomatoes, quartered
6slicesbacon, cooked crisp and crumbled into big pieces
Instructions
Preheat oven to 375 degrees F. For the dressing: whisk together all the dressing ingredients. Cover and refrigerate until ready to use.
Place the cubes of bread on a rimmed baking sheet. Make sure it's large enough so that the croutons are in a single layer. Drizzle with olive oil and toss with hands. Season with garlic powder, onion powder and kosher salt. Bake for 7 to 12 minutes, shaking the pan halfway through the baking time. Remove from oven and allow to cool.
To assemble the salad: Place romaine, tomatoes and bacon in a large bowl. Add desired amount of croutons and dressing. Toss until everything is well coated and serve immediately.