Best Blt Salad With Buttermilk Dressing Recipes

BLT SALAD WITH BUTTERMILK DRESSING

BLT Salad with Buttermilk Dressing image

Using buttermilk is a good way to thicken dressings without having to use much oil.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Time 55m

Number Of Ingredients 10

Ingredients

8 slices bacon (8 ounces total)
1/2 baguette (8 ounces), sliced into 3/4-inch cubes (about 4 cups)
2 tablespoons olive oil
Coarse salt and ground pepper
1/3 cup buttermilk
3 tablespoons reduced-fat mayonnaise
2 tablespoons cider vinegar
1 scallion, thinly sliced
1 pound romaine-lettuce, hearts chopped
1 pint cherry tomatoes, halved

Steps:

Preheat oven to 375 degrees. Arrange bacon in a single layer on a rimmed baking sheet lined with parchment or waxed paper. Bake until browned and crisp, about 15 minutes. Transfer to a paper-towel-lined plate to drain.Cool, then crumble into large pieces.
Make croutons: Toss bread with oil, and season with salt and pepper. Spread evenly on a baking sheet. Bake until golden brown, tossing halfway through, 15 to 20 minutes.
Meanwhile, in a large bowl, whisk together buttermilk, mayonnaise, vinegar, and scallion; season with salt and pepper. Add lettuce, tomatoes, and croutons; toss to coat with dressing. Sprinkle with bacon.

Nutrition Facts : Calories 355 g, Fat 18 g, Fiber 3 g, Protein 12 g

B.L.T. SALAD WITH BASIL MAYO DRESSING

B.L.T. Salad with Basil Mayo Dressing image

Tangy, crunchy salad with all the things you love about the wonderful B.L.T. sandwich! You will make this again and again!

Provided by Kimber

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

½ pound bacon
½ cup mayonnaise
2 tablespoons red wine vinegar
¼ cup finely chopped fresh basil
4 slices French bread, cut into 1/2 inch pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon canola oil
1 pound romaine lettuce - rinsed, dried, and torn into bite-size pieces
1 pint cherry tomatoes, quartered

Steps:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving 2 tablespoons of the drippings.
In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing stand, covered, at room temperature.
In a large skillet over medium heat, toss the bread pieces with the salt and pepper. Drizzle with the oil, continue tossing and cook over medium-low heat until golden brown.
In a large bowl mix together the romaine, tomatoes, bacon and croutons. Pour the dressing over the salad and toss well.

Nutrition Facts : Calories 439.8 calories, Carbohydrate 23.4 g, Cholesterol 30.8 mg, Fat 34.1 g, Fiber 4 g, Protein 12.2 g, SaturatedFat 6.3 g, Sodium 1343.5 mg, Sugar 2.3 g

BLT SALAD

BLT Salad image

This recipe is reminiscent of the classic BLT or bacon, lettuce, and tomato sandwich. It's a great summertime salad!

Provided by D. L. Mooney

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 9

Ingredients

1 pound bacon
¾ cup mayonnaise
¼ cup milk
1 teaspoon garlic powder
⅛ teaspoon ground black pepper
salt to taste
1 head romaine lettuce - rinsed, dried and shredded
2 large tomatoes, chopped
2 cups seasoned croutons

Steps:

Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.
In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.
Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.

Nutrition Facts : Calories 421 calories, Carbohydrate 14.8 g, Cholesterol 39.5 mg, Fat 35.1 g, Fiber 2.6 g, Protein 12.5 g, SaturatedFat 7.5 g, Sodium 906.7 mg, Sugar 3.7 g

BLT SALAD WITH BUTTERMILK DRESSING

BLT Salad with Buttermilk Dressing image

A favorite sandwich is updated as a main-course salad, with a tangy buttermilk dressing standing in for the mayonnaise spread.

Yield serves 4 as a main course

Number Of Ingredients 10

Ingredients

8 slices bacon (8 ounces)
1/2 baguette (8 ounces), sliced into 3/4-inch cubes (about 4 cups)
2 tablespoons olive oil
Coarse salt and freshly ground pepper
1/3 cup buttermilk
3 tablespoons mayonnaise
2 tablespoons apple-cider vinegar
1 scallion, trimmed and thinly sliced
1 pound romaine hearts, coarsely chopped
1 pint cherry tomatoes, halved

Steps:

Preheat oven to 375°F. Arrange bacon in a single layer on a rimmed baking sheet lined with parchment or waxed paper. Bake until browned and crisp, about 15 minutes. Transfer to a paper towel-lined plate to drain. Cool, then crumble into large pieces.
Meanwhile, make croutons: Toss baguette cubes with oil, and season with salt and pepper. Spread in a single layer on a large rimmed baking sheet (or divide among two smaller ones). Bake until golden brown, rotating sheets and tossing croutons halfway through, 15 to 20 minutes.
Meanwhile, in a large bowl, whisk together buttermilk, mayonnaise, vinegar, and scallions; season with salt and pepper. Add romaine, tomatoes, and croutons; toss to coat with dressing. Sprinkle with bacon. Serve immediately.
Adding buttermilk is a good way to thicken dressings without a lot of oil. If you don't have buttermilk on hand, make your own: Mix one-third cup milk with one teaspoon freshly squeezed lemon juice or white vinegar, and let sit for 15 minutes before using.