BLT Salad
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
BLT Salad
Rated 5.0 stars by 1 users
Category
Salad
Servings
2
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
-
1/3 cup
Dr. Cowan’s Garden Olive Oil
-
1/2 tsp.
Dr. Cowan’s Garden Pepper Salt
-
1 tsp.
Dr. Cowan’s Garden Low Oxalate Greens
- 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
Salad ingredients:
Salad Dressing Ingredients:
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.