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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Layered California-Style BLT Salad

Makes: 12 servings
Prep 35 mins Chill 8 hrs Bake 300°F 20 mins
Layered California-Style BLT Salad
Ingredients
  • 2 12  ounce packages  applewood-smoked bacon
  • 1  Recipe  Garlicky Focaccia Croutons
  • 4  cups  shredded romaine lettuce
  • 4  cups  baby spinach leaves
  • 6  medium  red and/or yellow heirloom tomatoes, cored, quartered, and sliced 1/2 inch thick (3 cups)
  • 1  Recipe  Dilled Avocado Dressing
Directions

1. In a very large skillet cook bacon in batches over medium heat until crisp. Drain bacon on paper towels; when cool, coarsely crumble or chop bacon. Set aside.

2. In the bottom of a 3- to 4-quart glass bowl, arrange half of the Garlicky Focaccia Croutons. Top with half of the romaine and half of the spinach. Top with half of the tomato slices and half of the bacon. Spread half of the Dilled Avocado Dressing over the bacon, sealing dressing to the edge of the bowl. Repeat layers, ending with the dressing. Cover bowl tightly with plastic wrap. Chill for up to 8 hours.

From the Test KitchenLighten Up:
  • For a lighter recipe, use reduced-fat versions of the mayonnaise, sour cream, and milk in the dressing.
Show Off:
  • Before serving, peel, halve, and pit two avocados. Cut each half into 4 to 6 wedges and place on top of salad. If desired, brush avocados with lemon juice to keep them brightly colored.
Dilled Avocado Dressing
Ingredients
  • 1  ripe avocado, halved, seeded, peeled, and mashed (about 1 cup)
  • 1/2  cup  mayonnaise
  • 1/2  cup  sour cream
  • 3  tablespoons  freshly squeezed lemon juice
  • 3  tablespoons  snipped fresh dill
  • 1/4  cup  milk
  • 1/2  teaspoon  garlic salt
  • 1/4  teaspoon  ground black pepper
Directions

1. In a blender or food processor combine the avocado, mayonnaise, sour cream, lemon juice, fresh dill, milk, garlic salt, and ground black pepper. Cover and blend or process until smooth.

Nutrition Facts (Layered California-Style BLT Salad)
  • Servings Per Recipe 12,
  • cal. (kcal) 465,
  • Fat, total (g) 44,
  • chol. (mg) 47,
  • sat. fat (g) 12,
  • carb. (g) 11,
  • Monosaturated fat (g) 17,
  • Polyunsaturated fat (g) 8,
  • fiber (g) 4,
  • sugar (g) 3,
  • pro. (g) 9,
  • vit. A (IU) 2867,
  • vit. C (mg) 19,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 89,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 614,
  • Potassium (mg) 591,
  • calcium (mg) 61,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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