California Blt Salad Recipes

CALIFORNIA BLTS

California BLTs image

Provided by Ina Garten

Time 35m

Yield 2 sandwiches

Number Of Ingredients 8

Ingredients

6 thick-cut slices smoked bacon
4 slices good white bread, cut 1/2-inch thick
4 tablespoons good mayonnaise (recommended: Hellman's)
4 to 8 tender green lettuce leaves, washed and spun very dry
1 ripe Hass avocado
1/2 lemon, juiced
1 large ripe tomato, sliced 1/2-inch thick
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F.
Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.
Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper.
Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve.

CALIFORNIA BLT SALAD

California BLT Salad image

Make and share this California BLT Salad recipe from Food.com.

Provided by looneytunesfan

Categories Lunch/Snacks

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 (7 1/2 ounce) package Betty Crocker suddenly pasta salad classic
mayonnaise, as called for on package directions
1 large tomatoes, cut into wedges
1 avocado, pitted, peeled and cut into wedges
1 (10 ounce) bag ready-to-eat american blend salad greens (iceberg lettuce, romaine, red cabbage, carrots and radishes)

Steps:

Make pasta salad as directed on package. Stir in remaining ingredients. Refrigerate at least 1 hour. Cover and refrigerate any remaining salad.

Nutrition Facts : Calories 99.2, Fat 7.6, SaturatedFat 1.1, Sodium 25.6, Carbohydrate 8.1, Fiber 4.8, Sugar 2.1, Protein 2.4

CALIFORNIA BLT'S BLAT - BAREFOOT CONTESSA INA GARTEN

California BLT's Blat - Barefoot Contessa Ina Garten image

This is how my mom made BLT's while we were growing up. You could substitute sprouts for the lettuce.

Provided by cookiedog

Categories Lunch/Snacks

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

6 slices smoked bacon
4 slices good white bread, cut 1/2-inch thick
4 tablespoons good mayonnaise (recommended ( Hellman's or Bestfoods)
4 -8 tender green lettuce leaves, washed and spun very dry
1 ripe Hass avocado
1/2 lemon, juice of
1 large ripe tomatoes, sliced 1/2-inch thick
kosher salt & freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F.
Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.
Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper.
Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve.

Nutrition Facts : Calories 548.5, Fat 35.1, SaturatedFat 7, Cholesterol 34, Sodium 1129, Carbohydrate 46.1, Fiber 8.8, Sugar 7.3, Protein 16.2

CALIFORNIA BLT TOSSED SALAD

California BLT Tossed Salad image

BLT's go California style with avocado and a citrus-ranch dressing.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

1/3 cup ranch dressing
1/2 teaspoon grated lemon peel
1 bag (10 ounces) ready-to-eat American blend salad greens (iceberg lettuce, romaine, red cabbage, carrots and radishes)
12 slices ready-to-eat cooked bacon, cut into pieces
1 large tomato, cut into wedges
1 avocado, pitted, peeled and cut into wedges

Steps:

Mix all Lemon Ranch Dressing ingredients.
In serving bowl, toss salad greens and bacon with dressing until coated. Garnish with tomato and avocado.

Nutrition Facts : Calories 295, Carbohydrate 9 g, Cholesterol 25 mg, Fat 4 1/2, Fiber 4 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 510 mg

CALIFORNIA CHICKEN BLT SALAD

California Chicken BLT Salad image

Savor BLTs pasta-salad style, with California avocados tossed in, too.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 1h25m

Yield 7

Number Of Ingredients 6

Ingredients

1 box Betty Crocker™ Suddenly Salad™ ranch & bacon pasta salad mix
1/2 cup mayonnaise
2 cups cut-up cooked chicken
1 large tomato, cut into wedges
1 avocado, pitted, peeled and cut into wedges
1 bag (12oz) ready-to-eat American blend salad greens (iceberg lettuce, romaine, red cabbage, carrots and radishes)

Steps:

Cook pasta as directed on box.
Drain pasta; rinse with cold water. Shake to drain well.
In large bowl, stir together seasoning (from Suddenly Salad™ box) and mayonnaise. Stir in drained pasta and remaining ingredients. Refrigerate at least 1 hour before serving. Cover and refrigerate any remaining salad.

Nutrition Facts : Calories 340, Carbohydrate 26 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 3 g, Protein 18 g, SaturatedFat 3 g, ServingSize 1 1/2 Cups, Sodium 380 mg, Sugar 3 g, TransFat 0 g

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