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.

Recipe by MyRecipes May 2012

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Credit: Alison Gootee; Styling: Gerri Williams

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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.

Nutrition Facts

414 calories; fat 26g; saturated fat 7g; protein 18g; carbohydrates 28g; fiber 5g; cholesterol 189mg; sodium 1214mg.
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