BLT Salad

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  • This BLT salad is a variation on a sandwich classic that can be prepared on a sheet pan.

  • 1

    Rexford

  • This BLT salad is a variation on a sandwich classic that can be prepared on a sheet pan.

  • 1

    Rexford

BLT Salad

Serves 4 (serving size: about 2 cups)

Try this variation your favorite sandwich classic, a totally sheet pan dinner. This BLT Salad is a delicious example of just how useful the sheet pan can be. If you thought yours was only for roasted vegetables, give this salad a try.

Ingredients

8 thick-cut bacon slices

1 medium-size ripe avocado, cut into pieces

2 tablespoons mayonnaise

1 tablespoon fresh lemon juice (from 1 lemon)

1/2 teaspoon salt, divided

12 ounces Italian bread loaf, cut into 1-in. cubes

1 pt. grape tomatoes, halved

1/2 teaspoon black pepper

3 cups loosely packed arugula

How to Make: Preheat oven to 400F. Place bacon slices in a single layer on a sheet pan, and place in oven. Bake bacon until crisp, about 20 minutes. Remove bacon from pan, and cut into 1-inch pieces.

While bacon bakes, process avocado, mayonnaise, lemon juice, and 1/4 teaspoon of the salt in a food processor until smooth.

Next place bread cubes and tomatoes on sheet pan; toss to coat in bacon drippings. Arrange in an even layer, and sprinkle with pepper and remaining 1/4 teaspoon salt. Bake at 400F until bread is golden and toasted, about 10 minutes. Add arugula and bacon to bread mixture, and toss to combine. Drizzle evenly with avocado mayo, and serve immediately.

Barbara Rexford

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