Layered California Style BLT Salad

Community Recipe from

Ingredients

  • head(s) lettuce

Preparation

  1. Layered California-Style BLT Salad
  2. Makes: 12 servings
  3. Prep 35 mins
  4. Chill 8 hrs
  5. Bake 300°F 20 mins

  6. ingredients
  7. 2 12 ounce packages applewood-smoked bacon
  8. 1 Recipe Garlicky Focaccia Croutons
  9. 4 cups shredded romaine lettuce
  10. 4 cups baby spinach leaves
  11. 6 medium red and/or yellow heirloom tomatoes, cored, quartered, and sliced 1/2 inch thick (3 cups)
  12. 1 Recipe Dilled Avocado Dressing
  13. directions
  14. 1. In a very large skillet cook bacon in batches over medium heat until crisp. Drain bacon on paper towels; when cool, coarsely crumble or chop bacon. Set aside.
  15. 2. In the bottom of a 3- to 4-quart glass bowl, arrange half of the Garlicky Focaccia Croutons. Top with half of the romaine and half of the spinach. Top with half of the tomato slices and half of the bacon. Spread half of the Dilled Avocado Dressing over the bacon, sealing dressing to the edge of the bowl. Repeat layers, ending with the dressing. Cover bowl tightly with plastic wrap. Chill for up to 8 hours.
  16. from the test kitchen
  17. Lighten Up:
  18. For a lighter recipe, use reduced-fat versions of the mayonnaise, sour cream, and milk in the dressing.
  19. Show Off:
  20. Before serving, peel, halve, and pit two avocados. Cut each half into 4 to 6 wedges and place on top of salad. If desired, brush avocados with lemon juice to keep them brightly colored.
  21. Dilled Avocado Dressing
  22. ingredients
  23. 1 ripe avocado, halved, seeded, peeled, and mashed (about 1 cup)
  24. 1/2 cup mayonnaise
  25. 1/2 cup sour cream
  26. 3 tablespoons freshly squeezed lemon juice
  27. 3 tablespoons snipped fresh dill
  28. 1/4 cup milk
  29. 1/2 teaspoon garlic salt
  30. 1/4 teaspoon ground black pepper
  31. directions
  32. 1. In a blender or food processor combine the avocado, mayonnaise, sour cream, lemon juice, fresh dill, milk, garlic salt, and ground black pepper. Cover and blend or process until smooth.
  33. nutrition facts (Layered California-Style BLT Salad)
  34. Servings Per Recipe 12, cal. (kcal) 465, Fat, total (g) 44, chol. (mg) 47, sat. fat (g) 12, carb. (g) 11, Monosaturated fat (g) 17, Polyunsaturated fat (g) 8, fiber (g) 4, sugar (g) 3, pro. (g) 9, vit. A (IU) 2867, vit. C (mg) 19, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 89, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 614, Potassium (mg) 591, calcium (mg) 61, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
May 2013

This recipe is a personal recipe added by Meghanlee and has not been tested or endorsed by MyRecipes.

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