Bacon Lettuce Tomato Salad With Avocado Ranch Recipes

BLT SANDWICH WITH THE BEST SAUCE

Steps:

• Preheat oven to 400˚F. Place bacon on a foil-lined baking sheet in a single layer. Bake 18 to 20 minutes or until browned and crisp then transfer to a paper towel-lined plate to cool.
• In a small bowl, combine sauce ingredients and set aside.
• Lightly butter both sides of the toast and toast on a dry griddle or skillet over medium-high heat just until golden brown.
• Arrange 4 slices of bread on a cutting board and spread 1 Tbsp of sauce over each toast. Add lettuce then tomato, bacon, avocado. Sprinkle salt and pepper over the avocado.
• Spread 1 Tbsp sauce over the remaining toasted bread and place over the sandwich, sauce side down. Cut in half if desired and serve.

BACON, LETTUCE, TOMATO, AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• Cook bacon until crispy. Drain on a paper towel, then set aside.
• Place chopped lettuce, tomatoes, cucumber, avocados and bacon in a large bowl.
• In a small bowl, mix olive oil, balsamic vinegar, mustard, salt, and lemon juice to form the dressing.
• Toss the salad with the dressing.
• Enjoy!

BACON, LETTUCE & TOMATO SALAD {WITH AVOCADO & RANCH}

Steps:

• Cook the bacon. (I prefer to oven-fry bacon because it saves time and creates less mess.).
• While bacon is cooking, rinse and chop the lettuce. Place in a large serving bowl.
• Cut the cherry tomatoes in half and dice the avocado, as shown in photo below. Thinly slice some green onions (or chives), if using.
• Place veggies on top of the salad, along with crumbled cheese, if desired.
• Once bacon is cooled, cut into bite-sized pieces and sprinkle on top of the salad. For a hearty salad, top with leftover roasted or grilled chicken (or turkey).
• Serve with a drizzle of your favorite dressing. We enjoy Kelly's homemade ranch dressing or a creamy vinaigrette. (Blue cheese dressing is another delicious option.)
• Serve with a bowl of hearty soup or a crockpot baked potato for an even more satisfying meal. Enjoy!

BACON AVOCADO SALAD

Steps:

• Place first 6 ingredients in a jar with a tight-fitting lid; shake well until blended. Refrigerate until serving., In a large bowl, combine romaine, bacon, tomatoes and onion. Toss avocados with lemon juice and add to salad. Sprinkle with cheese. Serve with dressing, shaking the jar to blend again if needed.

BLT SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.
• In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.
• Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.

BACON, LETTUCE, AND TOMATO SALAD

Steps:

• Heat oven to 350 degrees. Arrange bacon strips on a wire rack set over a baking pan. Place pan in oven until bacon is golden brown and crisp, about 40 minutes. Remove from oven, being careful of the bacon fat that has collected under the rack, and set aside.
• Arrange lettuce in the bottom of a salad bowl; drizzle with half the avocado dressing. Cut tomatoes into 1/4-inch-thick slices; cut cherry tomatoes, depending on size, in half. Arrange tomato slices over lettuce; scatter cherry tomatoes over tomato slices.
• Arrange whole bacon strips over tomatoes. Drizzle with remaining avocado dressing, season with salt and pepper to taste, and serve immediately.

BACON, LETTUCE, TOMATO AND AVOCADO SANDWICH

Steps:

• Preheat the oven to 400 degrees F.
• Place the tomato slices in a baking dish or plate. Pour the pickle brine over the tomatoes and season with pepper to taste. Place in the refrigerator for 30 minutes or up to 2 hours.
• Arrange the bacon in a single layer on a rack set inside a sheet tray. Season with 1/2 teaspoon black pepper. Roast the bacon until crispy, 10 to 12 minutes per side.
• In a medium bowl, combine the mayo, lemon juice, Worcestershire and garlic. Mix until well blended. Season with salt and pepper. Set aside.
• Season the avocado with salt and pepper.
• Assemble the sandwiches by spreading the aioli on each slice of bread. Layer 2 slices of bread with the lettuce and then the avocado. Top the other 2 slices of bread with the bacon and tomatoes (let the brine drip off first). Close the sandwiches. Cut the sandwiches in half and serve.

BACON AVOCADO SALAD

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels.
• Stir cucumber, tomatoes, rice vinegar, salt, and pepper together in a bowl. Gently stir bacon, avocado, cilantro, and green onions into cucumber mixture.

CHICKEN SALAD WITH BACON, LETTUCE, AND TOMATO

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Stir chicken, bacon, tomato, and celery together in a bowl.
• Whisk mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt, and black pepper together in a bowl until dressing is smooth. Pour dressing over chicken mixture; toss to coat. Refrigerate until chilled, at least 30 minutes.
• Stir chicken mixture and serve over romaine lettuce leaves; garnish with avocado slices.

BACON, LETTUCE AND TOMATO SALAD

Steps:

• Cook bacon until it is crisp by your favorite method.
• Crumble, and set it aside, reserving 2 tablespoons of the drippings in a small bowl.
• Whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing sit, covered, at room temperature while you finish making the salad.
• In a large skillet over medium heat, toss the bread pieces with the salt and pepper.
• Drizzle with the oil, and cook, stirring constantly, until the croutons are crisp and golden brown.
• In a large salad bowl mix together the romaine, tomatoes, bacon and croutons.
• Pour the dressing over the salad and toss well.
• Serve immediately.