BLT Salad

BLT SaladRecipe
Photo: Alison Gootee; Styling: Gerri Williams
The favorite ingredients of the classic summertime sandwich of bacon, lettuce, and tomato are turned into a crunchy BLT Salad--complete with country bread croutons.


Serves 4

Cost per Serving:

Total time: 30 Minutes

Recipe from


Recipe Time

Prep: 15 Minutes
Cook: 15 Minutes
Total: 30 Minutes

Nutritional Information

Calories 414
Fat 26 g
Satfat 7 g
Protein 18 g
Carbohydrate 28 g
Fiber 5 g
Cholesterol 189 mg
Sodium 1214 mg


3 cups cubed country bread (3/4-inch cubes)
2 tablespoons olive oil
3 large eggs
8 slices bacon
1/4 cup reduced-fat mayonnaise
1 tablespoon lemon juice
1 head iceberg or butter lettuce, chopped
1 large tomato, cut into wedges


1. Preheat oven to 350ºF. Toss bread with oil and salt on a rimmed baking sheet. Bake until golden, about 15 minutes, stirring occasionally. Let cool.

2. Place eggs in a pan; cover with cold water. Bring to a boil over medium-high heat. When water reaches a boil, remove pan from heat, cover and let stand for 12 minutes. Run eggs under cold water to cool, then peel and quarter.

3. Cook bacon in a large skillet over medium heat until crisp, about 12 minutes. Let cool on a paper towel-lined plate; crumble.

4. In a large bowl, whisk together mayonnaise and lemon juice. Add lettuce; toss to coat. Divide among plates; arrange tomato wedges, bacon, eggs and croutons on top. Serve immediately.