BLT Salad

Dairy Free
Health score
30%
BLT Salad
30 min.
4
833kcal

Suggestions


Looking for a delightful twist on a classic favorite? Our BLT Salad is the perfect blend of flavors and textures, making it a standout dish for any meal. Whether you're enjoying it as a refreshing side dish or a satisfying main course, this salad offers a lovely, crunchy experience that your taste buds will adore.

This dairy-free recipe combines the savory, smoky goodness of crispy bacon with the fresh crunch of lettuce and the juicy sweetness of tomatoes. Toss in some homemade croutons made from golden-brown country bread, and you've got a dish that's as visually appealing as it is delicious.

Not only is the BLT Salad quick and easy to make—taking just 30 minutes from start to finish—but it also packs a satisfying punch with approximately 833 calories per serving. Perfect for lunch or dinner, this salad is sure to please everyone at the table, making it an excellent choice for gatherings or casual family meals.

So, if you're ready to elevate your salad game to new heights, grab your ingredients and let’s get cooking! With just a few simple steps, you'll have a mouthwatering dish that combines the savory flavors of a traditional BLT in a light, refreshing salad form. Enjoy every bite!

Ingredients

  • slices bacon 
  • cups bread cubed ()
  • head boston lettuce chopped
  • large eggs 
  • tablespoon juice of lemon 
  • 0.3 cup mayonnaise reduced-fat
  • tablespoons olive oil 
  • servings salt 
  • large tomatoes cut into wedges

Equipment

  • bowl
  • frying pan
  • baking sheet
  • paper towels
  • oven
  • whisk

Directions

  1. Preheat oven to 350F. Toss bread with oil and salt on a rimmed baking sheet.
  2. Bake until golden, about 15 minutes, stirring occasionally.
  3. Let cool.
  4. Place eggs in a pan; cover with cold water. Bring to a boil over medium-high heat. When water reaches a boil, remove pan from heat, cover and let stand for 12 minutes. Run eggs under cold water to cool, then peel and quarter.
  5. Cook bacon in a large skillet over medium heat until crisp, about 12 minutes.
  6. Let cool on a paper towel-lined plate; crumble.
  7. In a large bowl, whisk together mayonnaise and lemon juice.
  8. Add lettuce; toss to coat. Divide among plates; arrange tomato wedges, bacon, eggs and croutons on top.
  9. Serve immediately.

Nutrition Facts

Calories833kcal
Protein14.54%
Fat42.54%
Carbs42.92%

Properties

Glycemic Index
24.17
Glycemic Load
45.75
Inflammation Score
-9
Nutrition Score
35.902608539747%

Flavonoids

Eriodictyol
0.18mg
Hesperetin
0.54mg
Naringenin
0.36mg
Apigenin
0.01mg
Luteolin
0.01mg
Kaempferol
0.05mg
Myricetin
0.06mg
Quercetin
1.39mg

Nutrients percent of daily need

Calories:832.81kcal
41.64%
Fat:39.37g
60.56%
Saturated Fat:9.74g
60.85%
Carbohydrates:89.35g
29.78%
Net Carbohydrates:81.24g
29.54%
Sugar:12.48g
13.87%
Cholesterol:170.78mg
56.93%
Sodium:1497.89mg
65.13%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:30.28g
60.56%
Manganese:2.26mg
112.86%
Selenium:72.07µg
102.96%
Vitamin K:65.82µg
62.69%
Vitamin B3:12.14mg
60.69%
Vitamin B1:0.91mg
60.52%
Folate:206.33µg
51.58%
Iron:7.92mg
43.98%
Vitamin B2:0.69mg
40.51%
Phosphorus:393.28mg
39.33%
Vitamin A:1961.01IU
39.22%
Fiber:8.1g
32.41%
Calcium:265.07mg
26.51%
Vitamin B5:2.39mg
23.89%
Magnesium:93.34mg
23.34%
Vitamin B6:0.45mg
22.48%
Zinc:3.02mg
20.13%
Copper:0.34mg
17.24%
Potassium:602.19mg
17.21%
Vitamin E:2.56mg
17.06%
Vitamin C:9.55mg
11.57%
Vitamin B12:0.55µg
9.23%
Vitamin D:0.93µg
6.17%
Source:My Recipes