BLT Salad Recipe

Bacon: Adds a savory and crispy element to the salad.

Romaine lettuce: Provides a fresh and crunchy base for the salad.

Cherry tomatoes: Adds a burst of juicy sweetness.

Croutons: Adds a crunchy texture to the salad.

Ranch dressing: Brings all the ingredients together with a creamy finish.

When preparing the bacon, cook it slowly over medium heat to ensure it becomes evenly crispy without burning. This method allows the fat to render out gradually, resulting in perfectly crisp bacon that adds a delightful crunch to your BLT salad.

• cooked and crumbled bacon - Substitute with turkey bacon: Turkey bacon is a leaner alternative that provides a similar smoky flavor and crispy texture.

• cooked and crumbled bacon - Substitute with tempeh bacon: Tempeh bacon is a plant-based option that mimics the savory and crispy qualities of traditional bacon.

• romaine lettuce - Substitute with spinach: Spinach offers a similar fresh and crisp texture, with added nutritional benefits like higher iron content.

• romaine lettuce - Substitute with kale: Kale provides a hearty and nutrient-dense alternative, adding a slightly different but complementary flavor.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them an excellent substitute.

• cherry tomatoes - Substitute with diced regular tomatoes: Diced regular tomatoes can provide the same fresh and juicy element to the salad.

• croutons - Substitute with toasted nuts: Toasted nuts like almonds or walnuts add a crunchy texture and a nutty flavor, while also being gluten-free.

• croutons - Substitute with toasted chickpeas: Toasted chickpeas offer a crunchy texture and are a protein-packed, gluten-free alternative.

• ranch dressing - Substitute with Greek yogurt dressing: Greek yogurt dressing is a healthier option that provides a creamy texture and tangy flavor.

• ranch dressing - Substitute with vinaigrette: Vinaigrette offers a lighter, tangy alternative that complements the fresh ingredients in the salad.

• To store your BLT salad, first ensure that the bacon is completely cooled. This prevents any condensation from forming, which could make the croutons soggy.

• Place the chopped romaine lettuce, cherry tomatoes, and croutons in an airtight container. Keep the bacon and ranch dressing separate to maintain their texture.

• Store the bacon in a small, airtight container or a resealable plastic bag. This will keep it crispy and flavorful.

• Pour the ranch dressing into a small container with a tight-fitting lid. This will prevent any spills and keep it fresh.

• When ready to serve, combine all the ingredients in a large mixing bowl and toss with the ranch dressing.

• For freezing, it's best to avoid freezing the lettuce and tomatoes as they can become watery and lose their crispness. Instead, focus on freezing the bacon.

• Lay the cooked and crumbled bacon on a baking sheet lined with parchment paper. Place it in the freezer for about an hour or until the pieces are frozen solid.

• Transfer the frozen bacon to a resealable freezer bag, removing as much air as possible before sealing. This will keep the bacon fresh for up to three months.

• When you're ready to enjoy your BLT salad, simply thaw the bacon in the refrigerator overnight and follow the storage instructions above for assembling the salad.

• Separate the bacon from the salad if possible. This will help maintain its crispiness.
• Place the bacon on a microwave-safe plate lined with a paper towel. Microwave on high for 20-30 seconds until it’s warm and crispy.
• For the lettuce, tomatoes, and croutons, avoid reheating as they can become soggy. Instead, serve them cold straight from the fridge.
• If you prefer a slightly warmer salad, you can briefly toss the lettuce and tomatoes in a skillet over low heat for about 1-2 minutes, just until they are slightly warmed but not wilted.
• Reassemble the salad by combining the warmed bacon with the cold lettuce, tomatoes, and croutons.
• Drizzle with ranch dressing and toss gently to combine.
• Serve immediately and enjoy the contrast of warm and cold elements in your BLT salad.

• Skillet: Used to cook the bacon until crispy.

• Paper towels: Used to drain the cooked bacon and remove excess grease.

• Large mixing bowl: Used to combine the chopped romaine lettuce, cherry tomatoes, croutons, and crumbled bacon.

• Tongs: Used to toss the salad ingredients together with the ranch dressing.

• Measuring cups: Used to measure the chopped romaine lettuce, cherry tomatoes, croutons, and ranch dressing.

• Knife: Used to chop the romaine lettuce and halve the cherry tomatoes.

• Cutting board: Used as a surface to chop the romaine lettuce and halve the cherry tomatoes.

• Serving bowl: Used to serve the finished BLT salad.

Pre-cook the bacon: Cook and crumble the bacon ahead of time and store it in the fridge to save time on busy days.

Use pre-washed lettuce: Buy pre-washed romaine lettuce to skip the washing and chopping steps.

Opt for store-bought croutons: Save time by using store-bought croutons instead of making your own.

Pre-make the salad: Assemble the salad ingredients in advance and store them separately. Combine and dress just before serving.

Use a salad spinner: Quickly dry your lettuce with a salad spinner to cut down on prep time.