BLT COD CAESAR SALAD
Who says salads have to be bland and boring? Our Caesar salad packs a punch with crispy Alaskan cod, crunchy bacon, juicy cherry tomatoes, nutty Parmesan cheese, and a creamy Caesar dressing drizzled over leafy greens. Whether for lunch or dinner, this savory salad will add a zingy pep to your day.
Provided by aquastar
Categories Healthy, Kid-friendly, Quick and Simple, Salads
Time 30m
Yield 4
Number Of Ingredients 1
Steps:
- Bake cod according to package directions. When cod is finished baking, toss the salad mix, cherry tomatoes and Caesar dressing in a large bowl. Divide salad among 3 dinner plates and top with cod, bacon and shredded Parmesan cheese. Serve immediately and enjoy.
BLT CAESAR SALAD
WITH the addition of cold, cooked chicken, this salad makes a great meal all by itself. As is, it's a nice idea for a twist on Caesar salad, always delicious and fewer calories than your standard BLT.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the romaine, tomatoes and bacon. Divide among four salad plates; drizzle with dressing and top with croutons.
Nutrition Facts : Calories 125 calories, Fat 9g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 358mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.
BLT SALAD
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
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
CHARRED STEAK BLT CAESAR SALAD
A mashup of Caesar salad and a BLT -- made even better with the charred flavor from the grill! You won't feel one ounce hungry after eating this hearty salad that was inspired by a dish at Taco Guild, one of my favorite restaurants in Phoenix, Arizona.
Provided by Gabriela Rodiles
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill pan over high heat. Remove the steaks from the refrigerator to come to room temperature.
- Lay the strips of bacon next to one another in a large nonstick pan. Place the pan over medium heat and cook the bacon, turning occasionally, until the fat is rendered and the bacon is crisp, 5 to 7 minutes. Remove to a paper-towel-lined plate to drain.
- Put the anchovies, garlic, lemon juice and Worcestershire sauce in the bowl of a mini food processor. Pulse until the ingredients are roughly chopped and begin to come together. Scrape the contents into a small bowl and combine with the mayonnaise. If the dressing seems thick, add water, 1 teaspoon at a time, until smooth and pourable.
- Sprinkle both sides of the steaks liberally with salt and pepper. Place on the preheated grill and cook until charred, 4 to 5 minutes. Flip and cook until an instant-read thermometer reads 135 degrees F for medium-rare, another 4 to 5 minutes. Remove the steaks to a cutting board to rest.
- Meanwhile, trim the brown stem ends of the romaine hearts, leaving the bunch intact. Trim 1 inch off the top of the hearts and discard. Slice the hearts in half lengthwise. Lightly coat each half with olive oil. Place on the grill pan and char each side, about 1 minute. Remove to a serving platter.
- Drizzle with some of the dressing and top with the cherry tomatoes. Crumble the bacon over top. Shave Parmesan on top of the salad with a vegetable peeler and finish with coarsely cracked black pepper.
- Thinly slice the steaks about 1/4-inch thick and fan out next to the salad. Serve with extra dressing on the side.
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