Mid-month, mid-summer, and so far we've been spared from the awful heat that has left many states in shock. When it's too hot to cook, salads are a great choice, and with so many ways to prepare them, it's a cool win.
I recently picked our first tomato from the garden, which is always dedicated to BLTs for dinner that night. But it got me thinking, and sure enough, there is a BLT salad. With more tomatoes coming on, this simple dish will become a favorite meal when I need a quick and tasty way to beat the heat.
BLT Chopped Salad
• 6 cups romaine lettuce, chopped finely
• 1 cup cherry tomatoes, halved (or diced garden tomatoes)
• 6 slices bacon, cooked until crisp and crumbled
• 1/4 red onion, thinly sliced
• 1 avocado, diced
• 1 cup sharp cheddar cheese, shredded
• 1 cup croutons
• 1/2 cup mayonnaise
• 1/2 cup plain yogurt
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• Salt and black pepper to taste
Directions:
Wash and dry the romaine lettuce well, then chop it into small, bite-sized pieces. Halve the tomatoes, slice the red onion, dice the avocado and crumble the cooked bacon.
In a small bowl, whisk together the mayonnaise, plain yogurt, lemon juice, apple cider vinegar, garlic powder, salt and black pepper until smooth and creamy.
Add the chopped lettuce to a large bowl, then top it with the prepared tomatoes, red onion, bacon, avocado, shredded cheddar cheese and croutons. Drizzle the dressing over the salad and toss gently until everything is lightly coated.
Serve right away while the lettuce is still crisp and the croutons are crunchy.
