ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Layered BLT Salad

Yield 8 servings
Another type of lettuce, such as Red Leaf, also would work great in this salad version of the popular sandwich.

Ingredients

  • 1 (8-ounce) container sour cream
  • 1 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1 large head iceberg lettuce, torn (about 4 cups)
  • 1 (32-ounce) package thick bacon slices, cooked and crumbled
  • 6 plum tomatoes, thinly sliced
  • 3 cups large croutons

How to Make It

  1. Stir together first 7 ingredients until well blended.

  2. Layer lettuce, bacon, and tomato in a 13- x 9-inch baking dish. Spread mayonnaise mixture evenly over tomato, sealing to edge of dish. Cover and chill salad at least 2 hours. Sprinkle with croutons, and serve immediately.