Best Blt Bread Salad Recipes

BLT BREAD SALAD

BLT Bread Salad image

Zesty and fun BLT Bread Salad always draws raves, says Tonya Vowels of Vine Grove, Kentucky. "It tastes just like a BLT, has a light vinaigrette dressing and goes well with so many main dishes," she adds.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

3 cups cubed French bread
1 tablespoon water
1 tablespoon white wine vinegar
1 tablespoon reduced-fat mayonnaise
1-1/4 teaspoons sugar
1 teaspoon olive oil
1-1/2 cups torn leaf lettuce
1 large tomato, chopped
2 tablespoons crumbled cooked bacon
1 tablespoon chopped green onion

Steps:

Place bread cubes on an ungreased baking sheet; coat lightly with cooking spray. Bake at 400° for 8-10 minutes or until golden brown. , For dressing, in a small bowl, whisk the water, vinegar, mayonnaise, sugar and oil until smooth. In a large salad bowl, combine the lettuce, tomato and bread cubes. Sprinkle with bacon and onion. Drizzle with dressing and toss to coat.

Nutrition Facts : Calories 118 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 288mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

BLT BREAD SALAD

BLT Bread Salad image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/4 cup thinly sliced red onion
6 ounces thinly sliced pancetta
1/4 cup extra-virgin olive oil
1/2 loaf crusty Italian bread, cut into 1-inch cubes (about 5 cups)
Kosher salt and freshly ground pepper
2 pounds mixed heirloom tomatoes, cut into 1 1/4-inch chunks
3 cups baby arugula
1 cup fresh basil leaves, roughly chopped
1/4 cup pitted kalamata olives, chopped
2 tablespoons red wine vinegar
2 ounces ricotta salata cheese, shaved

Steps:

Preheat the oven to 400 degrees F. Soak the onion in a bowl of cold water while you prepare the salad.
Working in batches, cook the pancetta in a single layer in a large skillet over medium heat until crisp, about 4 minutes per side. Transfer to paper towels to drain; reserve the drippings.
Combine 1 tablespoon each olive oil and pancetta drippings in a small bowl. Toss with the bread cubes on a baking sheet and sprinkle with 1/4 teaspoon each salt and pepper; spread in an even layer. Bake, stirring once, until lightly toasted, about 15 minutes.
Drain the onion and chop all but 6 slices pancetta. Add to a large bowl with the tomatoes, arugula, basil, olives, bread, vinegar and the remaining 3 tablespoons olive oil. Toss and season with salt and pepper.
Divide the salad among bowls. Top each with some ricotta salata and a piece of reserved pancetta.

BLT BREAD SALAD

BLT BREAD SALAD image

Yield 6 servings

Number Of Ingredients 14

Ingredients

6 c (1/2-inch) cubed French bread or other firm white bread (4 oz)
Cooking spray
1/4 c white wine vinegar
2 T water
2 T fat-free mayonnaise
2 1/2 t sugar
2 t extravirgin olive oil
1/4 t salt
1/4 t freshly ground black pepper
1/8 t ground red pepper
3 c torn curly leaf lettuce
2 c chopped seeded tomato
2 T thinly sliced green onions
4 bacon slices; cooked and crumbled

Steps:

1. Preheat oven to 400. 2. Place bread cubes in a single layer on a jelly-roll pan. Lightly coat bread cubes with cooking spray. Bake at 400 for 10 minutes or until golden, stirring once. 3. Combine vinegar and next 7 ingredients(through red pepper) in a large bowl, stirring with a whisk. Add toasted bread cubes, lettuce, and tomato; toss gently to coat. Sprinkle with onions and bacon. Serve immediately.