Whoops! I also misread the dressing instructions and didn’t save bacon drippings to include in the dressing. Even without, the dressing served its purpose of lightly coating the salad. The job of the dressing here isn’t to steal the show anyways…it’s all about the B, the L, and the T anyways!
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BLT Bread Salad
- Total Time: 30 mins
- Yield: 4
Description
The ever-popular BLT sandwich is transformed into a salad! Inspired by Half & Half Restaurant
Ingredients
- 6 oz. French bread baguette, cut into 1/2 inch cubes (I used 5 small rolls, cut into cubes)
- Cooking Spray
- 4 slices smoked bacon
- 1 tbsp (15 ml) olive oil
- 1/4 cup (2 oz) red wine vinegar
- 1/4 tsp (1 ml) freshly ground black pepper
- 1/8 tsp (.5 ml) salt
- 6 cups (900g) torn romaine lettuce
- 1 1/2 lbs plum tomatoes, cut into 1/2 inch wedges
- 3 green onions, thinly sliced
- 1/2 cup (2 oz.) feta cheese, crumbled
Instructions
- Preheat oven to 350F. Cover a baking sheet with foil and place bread cubes on it. Spray with cooking spray and bake for 15-18 minutes, until toasted.
- In a large nonstick skillet over medium heat, cook bacon until crisp. Remove from pan and set aside. Reserve 1 tbsp bacon drippings and add oil to the pan. Remove from heat and stir in vinegar, pepper, and salt.
- Crumble bacon and toss with lettuce, tomatoes, and onions. Drizzle with vinaigrette and toss with bread cubes. Top with cheese and serve immediately.
- Prep Time: 30 mins
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Mary, this is not from a magazine–as the recipe says up top, it was actually inspired by a restaurant!
did this recipe come from a magazine? If so, may I ask which one. Or am I overlooking the credit.
Sort of inside-out, no? I like it!