No Mayo Blt Salad Recipes

NO-MAYO BLT SALAD

Steps:

• Combine lettuces, tomatoes and onions in large salad bowl; set aside.
• Mix together all vinaigrette ingredients; if desired (and you're feeling very Southern), add a drizzle of bacon grease in place of some of the olive oil.
• Cook bacon on stovetop until nicely crisped; set aside on a paper-towel covered plate to drain.
• Meanwhile, take a little of the bacon grease and place in another pan over medium heat.
• Add cubed bread and toast until brown on all sides.
• Crumble bacon over salad, add the croutons and the vinaigrette, and toss well.
• Garnish with basil, and serve.

BLT PASTA SALAD RECIPE

Steps:

• Cook pasta according to package instructions, drain the pasta and rinse under cold water, set aside to cool.
• In a small bowl, combine the ingredients for the dressing and whisk until creamy.
• In a large salad bowl, add the cooked pasta, chopped romaine, halved tomatoes, cooked bacon, and chopped red onion and toss.
• Just before serving, add the dressing to taste and gently toss until combined.

BLT PICNIC SALAD

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil.
• For the salad: Place the bacon on the prepared baking sheet, transfer to the oven and cook for 15 to 20 minutes, flipping the bacon halfway through.
• Meanwhile, make the dressing. Add the mayonnaise, lemon zest, lemon juice, oil, salt, and pepper to a mason jar, cover and shake to emulsify. Set aside.
• Remove the bacon to a paper towel-lined plate to cool. Add the bread to the pan with the bacon fat and toss to combine. Transfer the pan back to the oven and cook until lightly golden and crisp, 10 to 15 minutes. When the bacon is cool enough to handle, chop it into large bite-sized pieces and set aside.
• To assemble the salad, add the tomatoes to the base of a bowl or travel container. Add the iceberg and arugula on top. Sprinkle with the chives and dill. Top the salad with the bacon and ciabatta croutons. When ready to serve, drizzle on three-quarters of the dressing and toss to combine. Serve with extra dressing on the side.

BLT PASTA SALAD WITH MAYO

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water. Set aside.
• Fry bacon in a large skillet over medium heat until browned and crisp, about 7 minutes. Remove with a slotted spoon and drain on paper towels. Refrigerate when cool.
• Sprinkle 2 tablespoons lemon juice over the diced avocado.
• Combine mayonnaise, creamy dressing, chile sauce, 1/4 cup lemon juice, chicken bouillon, and sugar. Stir in the cooked macaroni, avocado, tomato, and green onions. Cover tightly and refrigerate until well chilled, at least 6 hours. Mix in lettuce and the reserved bacon just before serving.

BLT SALAD

Steps:

• In a skillet or microwave, cook bacon until crisp. Drain on paper towels. In a salad bowl, combine the greens, tomato and cheese. In a small bowl, combine the mayonnaise, sugar, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with bacon and croutons.

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.

B.L.T. SALAD WITH BASIL MAYO DRESSING

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving 2 tablespoons of the drippings.
• In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing stand, covered, at room temperature.
• In a large skillet over medium heat, toss the bread pieces with the salt and pepper. Drizzle with the oil, continue tossing and cook over medium-low heat until golden brown.
• In a large bowl mix together the romaine, tomatoes, bacon and croutons. Pour the dressing over the salad and toss well.