Now this is my type of salad.
Minimal veggies, creamy cheese, crunchy croutons and bacon… I could eat one of these everyday.
It’s no secret that many times I get salads just for the toppings.
I used to only eat the toppings, and leave the lettuce behind. Lettuce is so boring, it deserved it.
Now I’ve mastered the strategic task of managing to get a bit of lettuce in each bite of toppings.
Not because I really want to. But because I feel like a 5-year old leaving a big old plate of lettuce.
There aren’t many dressings I love, so I topped this with a little bit of olive oil and lemon. I don’t like when dressings overpower the salad flavor – or should I say the bacon flavor, because we all know I don’t really care about the salad.
Ideally I’d love to top it with caesar dressing, but would prefer to have the bacon and to only clog my arteries in one way when I eat this.
And don’t forget the seasoning – salt and pepper make the salad.
3 cups spring greens
1 oz fresh mozzarella, chopped
1 plum tomato, chopped
2 slices bacon, chopped
1 slice whole wheat bread, toasted
1/4 avocado, chopped
Combine all ingredients together in a bowl. Cut toasted wheat bread into croutons and add to salad. Top with salt, pepper and dressing of your choice.
After my gluttonous week on vacation, I feel much better posting a salad.
Not that it means anything. Especially since I ate it 2 weeks ago. And afterwards I probably had ice cream.
But it’s the thought that counts.
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