A special welcome to my sweet friend Katie at Simple Foody. Her site is all about feeding a large family real food on a budget. She’s visiting with us today sharing one of her favorite Salad-for-Dinner recipes. And after giving it a go ourselves, my youngest son put it best when he exclaimed … “BLT Salad, where have you been all my life?” Yep, this one’s a keeper! Thanks, Katie!
by Katie at Simple Foody
I love a good BLT, which is what inspired this salad. I know it might seem a bit odd sharing about salads in the midst of winter. But a hearty salad paired with a warm bowl of satisfying soup makes a delicious, filling meal (as well as a frugal one), which is why it often graces our table in the dark cold days of winter.
Of course, it will soon be getting warmer – thankfully! So as spring arrives, we’ll trade in those large pots of soup for big bowls of salad topped with bits of oven-fried bacon and roasted chicken (or turkey) to make a complete, nourishing meal.
The beauty of this delicious Bacon, Lettuce & Tomato Salad is it works anytime of year. And it’s so simple. It really doesn’t take any time at all to pop that bacon into the oven while you rinse and chop the salad veggies, and make some homemade ranch dressing. Within 15 minutes of putting the bacon in the oven, you’ll have a gourmet-tasting meal that’s sure to impress and delight even the pickiest eaters!
Recipe courtesy of Katie at Simple Foody.
Ingredients
- 1/2 lb. nitrate-free bacon
- 1 large head of lettuce (such as romaine or green leaf)
- 1 ripe avocado
- 1/2 pint cherry tomatoes
- Thinly sliced green onions or chives
- Crumbled blue cheese or feta
- Roasted or grilled chicken (or turkey)
Instructions
- Cook the bacon. (I prefer to oven-fry bacon because it saves time and creates less mess.).
- While bacon is cooking, rinse and chop the lettuce. Place in a large serving bowl.
- Cut the cherry tomatoes in half and dice the avocado, as shown in photo below. Thinly slice some green onions (or chives), if using.
- Place veggies on top of the salad, along with crumbled cheese, if desired.
- Once bacon is cooled, cut into bite-sized pieces and sprinkle on top of the salad. For a hearty salad, top with leftover roasted or grilled chicken (or turkey).
- Serve with a drizzle of your favorite dressing. We enjoy Kelly’s homemade ranch dressing or a creamy vinaigrette. (Blue cheese dressing is another delicious option.)
- Serve with a bowl of hearty soup or a crockpot baked potato for an even more satisfying meal. Enjoy!
Kitchen Tip: Cut the avocado in half lengthwise, place the seeded side on the counter, seed side up. Hit the seed with the sharp edge of a knife then gently wiggle to release the pit from the fruit. (To avoid injury, make sure your hand is not near the avocado when you strike it.)
To dice avocado, hold one half in your hand and gently score the flesh down to the peel cutting in strips lengthwise and cross-wise as shown in the photo. Then using a spoon, scoop it all out. Ta-Da! Diced avocado without the mess.
Got leftover bacon? Be sure to whip up some homemade chocolate covered bacon for an amazing sweet treat! Yum!
I love BLT salads! Adding avocado would make it even healthier!
Thanks, Jill! I am with you on that, everything with avocado is better! 🙂
Amazing Recipe Thanks!
So glad you enjoyed it! Thanks for taking the time to leave a kind note! 🙂