Layered Blt Salad Recipes

OVERNIGHT LAYERED LETTUCE SALAD

Steps:

• In a 4-qt. or 13x9-in. glass dish, layer the first 5 ingredients. In a small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover., Sprinkle top with cheese, bacon and cranberries. Refrigerate, covered, overnight.

BLT PASTA SALAD

Steps:

• Cook the bacon in a large skillet over medium heat, turning as needed, until the fat has rendered and the bacon is golden and crispy, 8 to 10 minutes. (You may need to cook the bacon in two batches, draining the rendered fat from the skillet between batches.) Let the bacon cool to room temperature, then crumble up into bite-sized pieces.
• Cook the pasta according to package directions. Drain, rinse with cold water, and let cool.
• Meanwhile, in a large bowl, whisk together the mayonnaise, milk, ranch seasoning, lemon juice, parmesan cheese, and black pepper. Add the pasta, tomatoes, lettuce, onion, herbs and half of the crumbled bacon to the bowl with the dressing. Gently fold together to coat. Top with remaining bacon and serve.

BLT SALAD RECIPE

Steps:

• Make the dressing first to allow the flavors to meld. In a small bowl, combine 3 Tbsp mayo, 4 Tbsp sour cream, pressed garlic clove, 1/4 cup chives, 1/8 tsp black pepper and 1/4 tsp salt (or season to taste). Stir together then add 1 to 2 Tbsp milk, or add milk to desired consistency. Cover and refrigerate until ready to use.
• In a large mixing bowl, combine lettuce, tomatoes, bacon and croutons. Just before serving, drizzle with dressing (adding it to taste) and toss to combine.

LAYERED CALIFORNIA-STYLE BLT SALAD

Steps:

• In a very large skillet cook bacon in batches over medium heat until crisp. Drain bacon on paper towels; when cool, coarsely crumble or chop bacon. Set aside.
• In the bottom of a 3- to 4-quart glass bowl, arrange half of the Garlicky Focaccia Croutons. Top with half of the romaine and half of the spinach. Top with half of the tomato slices and half of the bacon. Spread half of the Dilled Avocado Dressing over the bacon, sealing dressing to the edge of the bowl. Repeat layers, ending with the dressing. Cover bowl tightly with plastic wrap. Chill for up to 8 hours. Dilled Avocado Dressing
• In a blender or food processor combine the avocado, mayonnaise, sour cream, lemon juice, fresh dill, milk, garlic salt, and ground black pepper. Cover and blend or process until smooth. Garlicky Focaccia Croutons
• Preheat oven to 300°F. In a large bowl combine foccacia and olive oil; toss to coat. Spread bread cubes evenly in a 15x10x1-inch baking pan. Bake about 20 minutes or until cubes are crisp, stirring once; cool. If desired, store croutons in an airtight container at room temperature for up to 3 days.

LAYERED BLT SALAD

Steps:

• Layer all ingredients except dressing in large bowl.
• Add dressing just before serving; toss lightly.

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.

BLT LAYERED SALAD

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.

LAYERED BLT SALAD

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.

BLT DIP

Steps:

• In a small bowl, beat together the cream cheese, mayonnaise, and Parmesan until smooth.
• Spread in the bottom of a shallow dish (large pie plate or 8x11-inch baking pan); then layer with the lettuce, bacon, tomatoes, onions and cheddar cheese.
• Refrigerate until serving. Serve with tortilla scoops or toasted baguette slices.

BLT SALAD WITH AVOCADO

Steps:

• Add the lettuce to a large mixing bowl, top with the bacon, avocado, and cherry tomatoes.
• Add salt and pepper to taste
• Drizzle over your Keto Garlic Aioli and toss to combine. If your aioli is too thick to drizzle, just whisk through a tablespoon or 2 of hot water to thin it out.
• Serve.