BLT Salad

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

Suggestions


Are you ready to elevate your salad game? Introducing the delightful BLT Salad, a perfect blend of flavors and textures that will tantalize your taste buds! This dish takes the classic bacon, lettuce, and tomato combination and transforms it into a vibrant salad that’s not only delicious but also dairy-free. Whether you’re looking for a satisfying side dish, a light lunch, or a hearty main course, this salad fits the bill beautifully.

In just 30 minutes, you can whip up a meal that serves four, making it ideal for family gatherings or casual get-togethers with friends. The crispy bacon adds a savory crunch, while the fresh lettuce and juicy tomato provide a refreshing contrast. The homemade croutons, baked to golden perfection, bring an irresistible crunch that ties everything together. With a zesty dressing made from reduced-fat mayonnaise and a splash of lemon juice, each bite is bursting with flavor.

Not only is this BLT Salad a feast for the senses, but it also boasts a balanced caloric profile, making it a guilt-free indulgence. So, gather your ingredients and get ready to impress your loved ones with this scrumptious salad that’s sure to become a new favorite!

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