Best Blt Picnic Salad Recipes

BLT PASTA SALAD RECIPE

BLT Pasta Salad Recipe image

This BLT Pasta Salad Recipe is that perfect summertime pasta salad for potlucks and barbecues! The pasta combined with juicy tomatoes, lettuce and bacon is like having a classic BLT sandwich served as a salad.

Provided by Valentina Ablaev

Categories Easy

Time 30m

Number Of Ingredients 12

Ingredients

6 oz uncooked rotini pasta (about 2 cups)
4 cups romaine or iceberg lettuce (rinsed, chopped and spun-dry)
1 1/2 cups cherry tomatoes (halved)
8 oz bacon
1/3 cup red onion (finely chopped)
1/4 cup Ranch dressing
1/4 cup sour cream
1/2 cup mayo
2 garlic cloves (minced)
3 Tbsp lemon juice (freshly squeezed)
¼ tsp fine sea salt (or to taste)
⅛ tsp ground black pepper (or to taste)

Steps:

Cook pasta according to package instructions, drain the pasta and rinse under cold water, set aside to cool.
In a small bowl, combine the ingredients for the dressing and whisk until creamy.
In a large salad bowl, add the cooked pasta, chopped romaine, halved tomatoes, cooked bacon, and chopped red onion and toss.
Just before serving, add the dressing to taste and gently toss until combined.

Nutrition Facts : Calories 484 kcal, Carbohydrate 27 g, Protein 18 g, Fat 33 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 51 mg, Sodium 957 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 24 g, ServingSize 1 serving

BLT SALAD

BLT Salad image

For when you want to lean into summer but are trying to be a little bit healthier. There's bacon fat-fried ciabatta, so emphasis on a little. You could use any greens you have on hand, cherry tomatoes instead of beefsteak, and regular mayo instead of Kewpie. Happy BLTing!

Provided by Food Network

Categories main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 11

Ingredients

6 strips bacon
5 slices ciabatta, roughly torn (about 2 cups)
1/4 cup buttermilk
3 tablespoons Japanese mayonnaise
1 tablespoon chopped chives, plus more for serving
1 clove garlic, grated
Juice of 1 lemon juice
1/4 teaspoon fine sea salt
A few cracks freshly ground black pepper
4 heads little gem lettuce, ends trimmed and leaves separated
1 beefsteak tomato, cut into wedges

Steps:

Place the bacon on a rimmed baking sheet, then place in the oven and turn on the heat to 400 degrees F. Cook the bacon for 16 to 18 minutes or until your desired crispiness. Transfer the bacon to a paper towel-lined plate (reserve the baking sheet) and let cool to room temperature.
Toss the cubed ciabatta in the bacon fat and return to the oven for 10 minutes, until golden and crisped.
Whisk together the buttermilk, mayonnaise, chives, garlic, lemon juice, salt and pepper in a medium bowl.
Chop the bacon, then toss with the lettuce, crispy bread and tomatoes. Top with the buttermilk dressing and additional chives.

BLT PICNIC SALAD

BLT Picnic Salad image

All the flavors of a classic BLT, but with a portable, picnic-friendly twist. Whether you're serving this salad at a picnic, or for an easy weeknight dinner, it's sure to be an instant classic that everyone will love.

Provided by Valerie Bertinelli

Categories main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 13

Ingredients

10 slices thick-cut bacon
1/2 pound ciabatta bread, cut or torn into bite-sized pieces
1 pound multi-colored heirloom tomatoes, cut into bite-sized wedges
1/2 head iceberg lettuce, roughly chopped (about 5 cups)
2 1/2 ounces baby arugula, roughly chopped
1/4 cup chopped fresh chives
2 tablespoon chopped fresh dill
1/4 cup mayonnaise
1 teaspoon lemon zest
3 tablespoons lemon juice
3 tablespoons vegetable oil
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil.
For the salad: Place the bacon on the prepared baking sheet, transfer to the oven and cook for 15 to 20 minutes, flipping the bacon halfway through.
Meanwhile, make the dressing. Add the mayonnaise, lemon zest, lemon juice, oil, salt, and pepper to a mason jar, cover and shake to emulsify. Set aside.
Remove the bacon to a paper towel-lined plate to cool. Add the bread to the pan with the bacon fat and toss to combine. Transfer the pan back to the oven and cook until lightly golden and crisp, 10 to 15 minutes. When the bacon is cool enough to handle, chop it into large bite-sized pieces and set aside.
To assemble the salad, add the tomatoes to the base of a bowl or travel container. Add the iceberg and arugula on top. Sprinkle with the chives and dill. Top the salad with the bacon and ciabatta croutons. When ready to serve, drizzle on three-quarters of the dressing and toss to combine. Serve with extra dressing on the side.