Blt Bean Salad Recipes

BLT BEAN SALAD

BLT Bean Salad image

All the flavors of a classic BLT sandwich come together in this hearty bean salad. The homemade herb-mayo dressing adds freshness while the crisp bacon and croutons add a welcomed crunch. It's a great way to use up those pantry beans in a summery salad you'll want to enjoy all year round.

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 slices whole-wheat sandwich bread, cut into 1/2-inch pieces
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
4 slices thick-cut bacon (about 4 ounces), sliced into 1/4-inch-thick pieces
1/2 cup fresh basil leaves
1/4 cup fresh parsley leaves
1/4 cup fresh dill
3 tablespoons mayonnaise
3 tablespoons plain yogurt
1 1/2 tablespoons fresh lemon juice
One 15-ounce can Great Northern or cannellini beans, drained and rinsed
1 heart of romaine, cut into bite-size pieces
1 cup cherry tomatoes, halved

Steps:

Preheat the oven to 400 degrees F.
Toss the bread, olive oil, a pinch of salt and several grinds of pepper on a rimmed baking sheet until combined, then spread into an even layer. Bake until the croutons are golden brown and well toasted, tossing halfway through, 10 to 12 minutes.
Meanwhile, add the bacon to a medium skillet and cook over medium heat, stirring occasionally, until crisp and well browned, about 5 minutes. Transfer to a paper towel-lined plate with a slotted spoon to drain.
For the dressing, puree the basil, parsley, dill, mayonnaise, yogurt, lemon juice, 2 teaspoons water, 1/4 teaspoon salt and several grinds of pepper in a food processor until the herbs are finely chopped and dressing is bright green. Taste and adjust the seasoning with more salt and pepper.
To assemble, add the beans, romaine, tomatoes, half the croutons and half the bacon to a large bowl. Add half of the herb-mayo dressing, then toss to combine. Transfer to a large serving bowl or platter, top with the remaining croutons and bacon and drizzle with the remaining dressing.

BLT SALAD

BLT Salad image

This recipe is reminiscent of the classic BLT or bacon, lettuce, and tomato sandwich. It's a great summertime salad!

Provided by D. L. Mooney

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 9

Ingredients

1 pound bacon
¾ cup mayonnaise
¼ cup milk
1 teaspoon garlic powder
⅛ teaspoon ground black pepper
salt to taste
1 head romaine lettuce - rinsed, dried and shredded
2 large tomatoes, chopped
2 cups seasoned croutons

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.

Nutrition Facts : Calories 421 calories, Carbohydrate 14.8 g, Cholesterol 39.5 mg, Fat 35.1 g, Fiber 2.6 g, Protein 12.5 g, SaturatedFat 7.5 g, Sodium 906.7 mg, Sugar 3.7 g

BLT SALAD

BLT Salad image

For when you want to lean into summer but are trying to be a little bit healthier. There's bacon fat-fried ciabatta, so emphasis on a little. You could use any greens you have on hand, cherry tomatoes instead of beefsteak, and regular mayo instead of Kewpie. Happy BLTing!

Provided by Food Network

Categories main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 11

Ingredients

6 strips bacon
5 slices ciabatta, roughly torn (about 2 cups)
1/4 cup buttermilk
3 tablespoons Japanese mayonnaise
1 tablespoon chopped chives, plus more for serving
1 clove garlic, grated
Juice of 1 lemon juice
1/4 teaspoon fine sea salt
A few cracks freshly ground black pepper
4 heads little gem lettuce, ends trimmed and leaves separated
1 beefsteak tomato, cut into wedges

Steps:

Place the bacon on a rimmed baking sheet, then place in the oven and turn on the heat to 400 degrees F. Cook the bacon for 16 to 18 minutes or until your desired crispiness. Transfer the bacon to a paper towel-lined plate (reserve the baking sheet) and let cool to room temperature.
Toss the cubed ciabatta in the bacon fat and return to the oven for 10 minutes, until golden and crisped.
Whisk together the buttermilk, mayonnaise, chives, garlic, lemon juice, salt and pepper in a medium bowl.
Chop the bacon, then toss with the lettuce, crispy bread and tomatoes. Top with the buttermilk dressing and additional chives.

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