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bacon
BLT
lettuce
salad
tomato
By Esther Boateng
Tuck into this tasty salad made with bacon, green leaves, and juicy red tomatoes. Start with a base of organic green leaves such as arugula, butter lettuce, or watercress. Liven up your salad with warm baked cherry tomatoes or add a touch of flavor with a rich homemade tomato pesto. Combine your green leaves with sliced cucumber, crumbled feta, and a light dressing to add a zesty touch.
Serves 2
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Ingredients Salad ingredients: 12 strips
bacon, oven baked or fried
2 cups
chopped leaves (arugula, butter lettuce or watercress)
1/2
cucumber, sliced
1
avocado, diced
2 scoops
tomato pesto or a few cherry tomatoes
1/4 cup
feta cheese Salad Dressing Ingredients:
1/3 cup
Dr. Cowan’s Garden Olive Oil
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1/2 tsp.
Dr. Cowan’s Garden Pepper Salt
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1 tsp.
Dr. Cowan’s Garden Low Oxalate Greens
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1 Tbsp.
Dijon mustard
3 Tbsp.
freshly squeezed lemon juice
1/4 cup
chopped fresh basil or mint leaves (optional)
2 tsp.
garlic cloves, crushed
2 Tbsp.
apple cider vinegar or red wine vinegar
1 Tbsp.
maple syrup or honey
Directions Add all the salad dressing ingredients to a high-speed food processor and blend until you get your desired consistency. Set aside.
To a medium bowl add lettuce leaves, sliced cucumber, avocado, tomato pesto or cherry tomatoes, and feta cheese, and mix well.
Arrange salad mixture on a plate.
Cut the cooked bacon into strips and place on top of the salad mixture.
Drizzle the dressing over the BLT salad and serve.
Recipe Note
Tips:
Put the
cherry tomatoes in the oven at the same time as the bacon.
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bacon
BLT
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