BLT Salad

BLT Salads are found in many restaurants today. This salad is quick to make, nutritious and looks great too. Our recipe is a variation of the BLT Salad served at Joe's Stone Crab in Las Vegas.
  • PrepN/A |
  • TotalN/A |
  • Serves 2


    • 6 bacon slices (about 1/4 pound)
    • 1/4 loaf Italian bread
    • 1/4 teaspoon minced garlic
    • 1 tablespoon fresh lemon juice
    • 1/4 cup mayonnaise
    • 2 ounces Roquefort cheese
    • 1 tablespoon water
    • 1 small red onion
    • 1/2 pound cherry tomatoes (about 3/4 pint)
    • 1/2 head iceberg lettuce


Cook bacon in skillet over moderate heat, stirring occasionally, until crisp. Reserving 1 tablespoon bacon fat in skillet, drain bacon on paper towels and crumble.

Cut bread into enough 3 /4 - inch cubes to measure 1 cup. Heat fat over moderately high heat until hot but not smoking and sauté bread cubes with salt to taste, stirring, until; golden brown. Transfer croutons to paper towels to drain and cool.

In a small bowl whisk together garlic, lemon juice, mayonnaise, water, Roquefort and salt and pepper to taste. Slice onion and halve tomatoes. Cut lettuce into 2 wedges.

Place a wedge of lettuce on each plate. Spoon dressing over each wedge. Top with tomatoes, croutons, bacon, and red onions.
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