Best Layered California Style Blt Salad Recipes

BLT LAYERED SALAD

BLT Layered Salad image

Make and share this BLT Layered Salad recipe from Food.com.

Provided by Gingerbear

Categories One Dish Meal

Time 35m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 11

Ingredients

1 cup sour cream
1 cup mayonnaise or 1 cup salad dressing
1 tablespoon lemon juice
1 teaspoon italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 (10 ounce) bag romaine lettuce (if you do not have this, you can use whatever you like)
6 -8 roma tomatoes, thinly sliced
1 (12 ounce) package bacon, cooked crisp and crumbled
3 cups herbed croutons

Steps:

In a medium mixing bowl combine the first 7 ingredients (sour cream through garlic); set aside.
In 9X13 inch baking dish layer lettuce, bacon and tomatoes.
Spread mayonnaise mixture over tomato layer.
Cover and chill for at least 2 hours.
Sprinkle with croutons and serve immediately.

CALIFORNIA BLT'S BLAT - BAREFOOT CONTESSA INA GARTEN

California BLT's Blat - Barefoot Contessa Ina Garten image

This is how my mom made BLT's while we were growing up. You could substitute sprouts for the lettuce.

Provided by cookiedog

Categories Lunch/Snacks

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

6 slices smoked bacon
4 slices good white bread, cut 1/2-inch thick
4 tablespoons good mayonnaise (recommended ( Hellman's or Bestfoods)
4 -8 tender green lettuce leaves, washed and spun very dry
1 ripe Hass avocado
1/2 lemon, juice of
1 large ripe tomatoes, sliced 1/2-inch thick
kosher salt & freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F.
Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.
Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper.
Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve.

Nutrition Facts : Calories 548.5, Fat 35.1, SaturatedFat 7, Cholesterol 34, Sodium 1129, Carbohydrate 46.1, Fiber 8.8, Sugar 7.3, Protein 16.2

LAYERED BLT SALAD

Layered BLT Salad image

If you love bacon, this salad is for you. It sounds like it would be heavy but it isn't. I found it in our local newspaper. It is wonderful mid summer when the tomatoes are freshest. highly reccomended!

Provided by Kari936

Categories Pork

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 (8 ounce) container sour cream
1 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 large head iceberg lettuce, chopped (about 4 cups)
2 lbs bacon, sliced, cooked and crumbled
6 plum tomatoes, thinly sliced
3 cups croutons

Steps:

Stir together sour cream, mayonnaise, lemon juice and spices until well mixed.
Layer lettuce, bacon and tomato in a 13- by 9-inch baking dish or plastic container.
Refrigerate salad for at least 2 hours.
Just before serving,.
sprinkle with croutons. Makes 8 servings.

Nutrition Facts : Calories 1535, Fat 136.4, SaturatedFat 45.1, Cholesterol 195.9, Sodium 2812.5, Carbohydrate 44.8, Fiber 4.8, Sugar 9.9, Protein 34.1

CALIFORNIA BLT TOSSED SALAD

California BLT Tossed Salad image

BLT's go California style with avocado and a citrus-ranch dressing.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

1/3 cup ranch dressing
1/2 teaspoon grated lemon peel
1 bag (10 ounces) ready-to-eat American blend salad greens (iceberg lettuce, romaine, red cabbage, carrots and radishes)
12 slices ready-to-eat cooked bacon, cut into pieces
1 large tomato, cut into wedges
1 avocado, pitted, peeled and cut into wedges

Steps:

Mix all Lemon Ranch Dressing ingredients.
In serving bowl, toss salad greens and bacon with dressing until coated. Garnish with tomato and avocado.

Nutrition Facts : Calories 295, Carbohydrate 9 g, Cholesterol 25 mg, Fat 4 1/2, Fiber 4 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 510 mg