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BLT Salad
Broil: 1 min to 2 mins
Ingredients
- 1/4 cup olive or salad oil
- 3 tablespoons tarragon vinegar or white wine vinegar
- 3 tablespoons mayonnaise or salad dressing
- 2 teaspoons coarse-grain mustard
- 1/4 teaspoon salt
- 1/4 cup butter, melted
- 1 teaspoon lemon-pepper seasoning
- 2 cloves garlic, minced
- 8 1/2-inch-thick slices Italian, French, or sourdough bread
- 5 cups torn mixed salad greens
- 2 medium tomatoes, cut into thin wedges
- 1/2 cup chopped cucumber
- 1/2 cup cubed smoked cheddar cheese or Swiss cheese (2 ounces)
- 8 slices bacon or turkey bacon, crisp-cooked, drained and crumbled, if you like
- 2 tablespoons thinly sliced green onion
Directions
1. For dressing, in a screw-top jar combine oil, vinegar, mayonnaise, mustard, and salt. Cover; shake well. Set aside.
2. Preheat the broiler. In a small bowl, stir together butter, lemon-pepper, and garlic. Lightly brush 1 side of each bread slice with some of the butter mixture. Place the bread slices, buttered side up, on a baking sheet. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until the bread is toasted. Cut the slices lengthwise into 1-inch wide strips.
3. To serve, stack bread strips on each of 4 salad plates log-cabin style, leaving a space in the center. Arrange the lettuce, tomatoes, cucumber, and cheese in the center of the bread strips. Top with bacon and green onion. Shake dressing well; drizzle over salads. Makes 4 side-dish servings.
