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This BLT salad is your favorite sandwich combo in salad form, dressed up with brown sugar bacon and touch of maple in the salad dressing.
Why You’ll Love This Recipe!
When the temperatures rise in the summer and tomatoes are taking over the garden, a good blt salad for dinner is perfect and a nice break from a sandwich. Turn your favorite blt sandwiches into a salad with this this BLT salad recipe. The salad makes it more summer friendly and not so carb heavy!
The best part of this salad though is the bacon. It is coated with a layer of brown sugar and paprika. You can serve this as a side dish, but it is so delicious you will want to eat it as the main course.
Ingredients Needed:
- Lettuce. I prefer romaine lettuce but you can also use iceberg. You can use a combination of your favorite greens if you prefer.
- Red onion
- Tomatoes. Use the best and the most fresh tomato you can find. You can dice up a tomato or use cherry tomatoes cut in half.
- Croutons. Use store bought croutons or make your homemade croutons with this recipe.
- Bacon. Use a good quality bacon as the bacon is the star of the show! If you prefer you can use turkey bacon.
- Avocado This is optional but a delicious addition.
- Brown sugar
- Paprika
- Salt and Pepper
- Mayonnaise
- Maple syrup. Use real maple syrup, not pancake syrup.
- Whole Grain Mustard
- Lemon Juice. Be sure and use fresh lemon juice.
How To Make BLT Salad
- Mix together brown sugar, paprika and pepper in a bowl.
- Place bacon strips on a parchment paper lined baking sheet.
- Coat bacon on both sides with brown sugar mixture.
- Bake at 350 degrees F for 20 minutes or until bacon is caramelized and crisp.
- Allow bacon to cool and then cut into bite size pieces.
- In a small bowl, mix together mayo, maple syrup, mustard and lemon juice until smooth.
- Cover and keep refrigerated until ready to use.
- Assemble all salad ingredients including lettuce, bacon, tomato, red onion, and croutons in a large bowl.
- Drizzle with creamy BLT Salad dressing and toss to coat.
Tips
- The salad is best served immediately after adding dressing. You can prep the individual components ahead of time:
- Cook bacon and keep refrigerated until ready to use, reheat before serving.
- Chop tomatoes and onions. If using avocado wait to slice that before serving.
- Make dressing, cover and keep refrigerated until ready to use. The dressing will last for 5-7 days in the refrigerator in an airtight container.
- Wash lettuce.
Frequently Asked Questions
What is the best lettuce to use for a BLT salad?
I like to use romaine but you can use any leafy green such as bibb or green leaf lettuce. I have also added in some baby spinach and a little iceberg.
If you love this BLT Salad be sure and check out more of my favorite salad recipes:
Be sure and follow me over on YouTube for weekly cooking demos.
BLT Salad Recipe
Ingredients
- 1 head of romaine lettuce chopped (about 6 cups)
- 1/3 cup red onion chopped
- 2 tomatoes chopped
- 2 cups croutons
- 6 slices bacon
- 1/4 cup brown sugar
- 1/2 tsp paprika
- 1/4 tsp pepper
Dressing
- 1/2 cup mayonnaise
- 2 Tbsp maple syrup
- 3 tsp whole grain mustard
- 1 Tbsp fresh lemon juice
Instructions
- Preheat oven to 350 degrees.
- Mix together brown sugar, paprika and pepper in a bowl.
- Place bacon on a parchment lined cookie sheet.
- Coat bacon on both sides with brown sugar mixture.
- Bake for 20 minutes or until bacon is caramelized and crisp. About 20-25 minutes. Time will vary depending on thickness of bacon.
- Allow to cool and then cut into bite size pieces.
- Combine lettuce, onions, tomatoes in a bowl. Add in bacon
Dressing
- Mix together mayo, maple syrup, mustard and lemon juice.
- Add desired amount of dressing to salad and toss to coat.
- Top with croutons
Tips & Notes:
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Nutrition Facts:
Caitlin says
I’ve made this so many times now. My partner and I both love it. I had to give it a rating! Absolutely mouth watering.
Liv Christianson says
Loved this recipe! I’ve made it twice now, and I’ve found that I can get away without coating the bacon with the brown sugar mixture on both sides because the mixture melts and somehow gets on the other side anyway. The lazy man’s version! If you like a little heat, I used a smoky hot paprika from Spain, and it was outrageously delicious. Going to try it with avocado today. Thanks so much for posting this. It’s a new family favorite that even my meat-loving husband gets excited about.
Leigh Anne says
Liv, I love smoked paprika and will definitely try it the next time I make the salad – which I need to do soon! So glad you enjoyed it!!
Kate says
This salad! GAH!! It’s one of my new favorites! The first time making it, I almost used honey instead of maple syrup (not it’s biggest fan) but I’m glad I didn’t. The whole salad as is, is a taste sensation!! Thank you!!
Leigh Anne says
Kate – Love that you loved it!! Now you’ve got me craving it!
Amy says
I have prepped everything tonight for this salad and can’t wait to combine it all in the morning!! I am sure this is going to be a hit at our Canada Day BBQ tomorrow!!
Had a bite of the bacon….mmmmm heaven!!
Thanks 🙂
Leigh Anne says
Happy Canada Day! I was up in Victoria this last weekend – so beautiful.
Irma says
Just made this for lunch,added in some avocado . The dressing was perfect! Thanks for sharing!
Leigh Anne says
Love the idea of adding avocado – so glad you enjoyed it!