Best Blt Salad Recipes

BLT SALAD

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.

BLT PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool.
• Meanwhile, cook the bacon in a large deep skillet over medium-high heat until browned and crisp. Remove from the pan and drain on paper towels.
• In a large bowl, stir together the Ranch dressing, onion, and tomatoes. Mix in the cooled pasta. The pasta will absorb some of the dressing, so don't worry if it seems like too much. Refrigerate for several hours or overnight. Crumble bacon over the top just before serving.

BLT CHICKEN SALAD

Steps:

• In a small bowl, combine the first 5 ingredients; mix well. Cover and refrigerate until serving. Place salad greens in a large bowl. Sprinkle with tomatoes, chicken and bacon; garnish with eggs. Drizzle with dressing.

BLT SALAD

Steps:

• In a skillet or microwave, cook bacon until crisp. Drain on paper towels. In a salad bowl, combine the greens, tomato and cheese. In a small bowl, combine the mayonnaise, sugar, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with bacon and croutons.

BLT BOW TIE PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain and rinse under cold water. In a large bowl, combine romaine, chicken, tomato, bacon and pasta. , In a small bowl, whisk mayonnaise, water, barbecue sauce, vinegar and pepper. Pour over salad; toss to coat. Serve immediately.

BLT SALAD WITH SWEET ONION VINAIGRETTE

Steps:

• Dressing: In a small bowl combine apple cider vinegar, honey, onion, mustard, salt and pepper. Slowly whisk in oil. Set aside.
• Salad: Finely grate or chop 2 eggs; slice remaining 2 eggs. In a large salad bowl, combine greens, tomatoes, bacon and grated eggs. Toss with dressing to coat and garnish with remaining egg slices. Serve immediately.

BLT MACARONI SALAD

Steps:

• In a bowl, combine the first 4 ingredients. Add the macaroni, tomato and onions; toss to coat. Cover and refrigerate. Just before serving, add lettuce and bacon; toss to coat.

BLT SALAD

Steps:

• Heat a drizzle of olive oil in a skillet over medium-high heat and add bacon, cook until crisp then drain on paper towels.
• In a salad bowl, whisk together the garlic, mustard, vinegar and stream in extra-virgin olive oil to incorporate the dressing, season with salt and pepper and stir in chives. Shred lettuces and add to the bowl. Halve the cherry tomatoes and add to the bowl along with bacon. Toss salad to coat evenly with dressing and serve.

BLT PICNIC SALAD

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.

BLT PASTA SALAD

Steps:

• Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.
• Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
• Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.
• Photography by Antonis Achilleos

CHICKEN BLT PASTA SALAD

Steps:

• In a large bowl, combine the chicken breast pieces, noodles, spinach, Romain lettuce, tomatoes and bacon until fully combined.
• In a smaller separate bowl, combine the ranch, barbecue sauce, and a dash of salt and pepper. Mix until fully incorporated.
• Add the dressing to the salad.
• Sprinkle with extra pepper and add avocado as a garnish.

ITALIAN BLT CHICKEN SALAD

Steps:

• In a large bowl whisk together mustard and vinegar. Whisk in the olive oil. Stir in the basil and season with salt and pepper. Stir in chopped chicken, tomatoes, bacon and arugula and mix to combine. Assemble chicken salad on thick slices of Tuscan or Italian bread.

WEIGHT WATCHERS BLT PASTA SALAD

Steps:

• In a large bowl mix together shell, bacon, tomatoes, and lettuce.
• In a small bowl mix the sugar, vinegar, mayo, sour cream and mustard, salt and pepper to taste.
• Pour over shell mixture, stir and chill.

BLT TURKEY SALAD

Steps:

• In a large salad bowl, whisk the first 5 ingredients. Add the remaining ingredients; toss to coat.

BLT BEAN SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Toss the bread, olive oil, a pinch of salt and several grinds of pepper on a rimmed baking sheet until combined, then spread into an even layer. Bake until the croutons are golden brown and well toasted, tossing halfway through, 10 to 12 minutes.
• Meanwhile, add the bacon to a medium skillet and cook over medium heat, stirring occasionally, until crisp and well browned, about 5 minutes. Transfer to a paper towel-lined plate with a slotted spoon to drain.
• For the dressing, puree the basil, parsley, dill, mayonnaise, yogurt, lemon juice, 2 teaspoons water, 1/4 teaspoon salt and several grinds of pepper in a food processor until the herbs are finely chopped and dressing is bright green. Taste and adjust the seasoning with more salt and pepper.
• To assemble, add the beans, romaine, tomatoes, half the croutons and half the bacon to a large bowl. Add half of the herb-mayo dressing, then toss to combine. Transfer to a large serving bowl or platter, top with the remaining croutons and bacon and drizzle with the remaining dressing.

BLT MACARONI SALAD

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.
• At the same time, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and let cool, 10 to 15 minutes.
• Stir mayonnaise and coleslaw dressing together in a large bowl until creamy. Add noodles, bacon, lettuce, tomatoes, and green onions. Toss well.

CRISPY CHICKEN BLT SALAD

Steps:

• Heat oven to 400ºF.
• Coat chicken with coating mix as directed on package; place in single layer in shallow pan.
• Bake 20 min. or until done (165ºF). Cool 5 min.; cut into slices.
• Toss lettuce with tomatoes, bacon and dressing. Spoon onto 4 plates; top with cheese and chicken.

BLT SALAD RECIPE

Steps:

• In a skillet, cook bacon until crisp and cut into small pieces.Set aside.
• In a large bowl, combine salad, tomato, and cheese.
• In another small mixing bowl, whisk together mayonnaise, sugar, vinegar, olive oil and salt and pepper.
• Pour dressing over your salad or serve on the side.
• Sprinkle with bacon and croutons.

BLT EGG SALAD

Steps:

• Place eggs in a large pot and cover with an inch of water. Bring to a boil over medium-high heat, cover, and remove from heat. Let sit for 10 minutes. Drain and run under cold water to stop the cooking. Peel the eggs and chop.
• Combine eggs with mayonnaise, Cheddar cheese, green onions, mustard, and pepper in a large bowl. Stir gently until evenly mixed. Fold in bacon and tomatoes.
• Layer egg salad and lettuce between 2 slices of bread to make each sandwich.

BLT BOW TIE SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Transfer to a large bowl.
• Stir tomatoes, bacon, and romaine lettuce into bow tie pasta. Whisk mayonnaise, ranch dressing, onion powder, garlic salt, and black pepper together in a small bowl. Pour over pasta mixture; toss to coat. Chill in refrigerator for 2 to 3 hours before serving.