Recipes and Cooking Layered California-Style BLT Salad Be the first to rate & review! This make-and-take favorite complete with layers of bacon, greens, and tomatoes will be the first to go at any party. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 13, 2015 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 35 mins Chill Time: 8 hrs Bake Time: 20 mins Total Time: 35 mins Servings: 12 Jump to Nutrition Facts Ingredients 2 12 ounce packages applewood-smoked bacon 1 Recipe Garlicky Focaccia Croutons 4 cup shredded romaine lettuce 4 cup 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 Dilled Avocado Dressing 1 ripe avocado, halved, seeded, peeled, and mashed (about 1 cup) ½ cup mayonnaise ½ cup sour cream 3 tablespoon freshly squeezed lemon juice 3 tablespoon snipped fresh dill ¼ cup milk ½ teaspoon garlic salt ¼ teaspoon ground black pepper Garlicky Focaccia Croutons 3 cup 1/2-inch cubes garlic foccacia 2 tablespoon olive oil Directions 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. 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. Dilled Avocado Dressing 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. Garlicky Focaccia Croutons Preheat oven to 300°F. In a large bowl combine foccacia and olive oil; toss to coat. Spread bread cubes evenly in a 15x10x1-inch baking pan. Bake about 20 minutes or until cubes are crisp, stirring once; cool. If desired, store croutons in an airtight container at room temperature for up to 3 days. Lighten 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. Rate it Print Nutrition Facts (per serving) 465 Calories 44g Fat 11g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 465 % Daily Value * Total Fat 44g 56% Saturated Fat 12g 60% Cholesterol 47mg 16% Sodium 614mg 27% Total Carbohydrate 11g 4% Total Sugars 3g Protein 9g Vitamin C 19.5mg 97% Calcium 60.6mg 5% Iron 1.3mg 7% Potassium 591mg 13% Folate, total 88.7mcg Vitamin B-12 0.4mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.