Blt bread salad
Indulge in a harmonious blend of crispy bacon, juicy tomatoes, and fresh lettuce tossed with toasted bread cubes in this tantalizing BLT bread salad. Bursting with savory flavors!
Ingredients:
- 12 slices of bacon, halved crosswise
- 1/2 cup mayonnaise
- 1 tablespoon finely chopped tarragon
- 1 tablespoon fresh lemon juice
- Salt
- Pepper
- 8 slices multigrain sandwich bread, toasted
- 1 Hass avocado—peeled, pitted and sliced
- 2 Persian cucumbers, thinly sliced on the diagonal
- 1 medium tomato, thinly sliced
- 4 small Bibb lettuce leaves
- 1/2 cup mixed sprouts, such as radish, sunflower and alfalfa
Instructions:
- Preheat the oven to 400°. Cover a large rimmed baking sheet with parchment paper or aluminum foil. Create a lattice pattern by interweaving 6 strips of bacon, with 3 strips in each direction, on the prepared baking sheet.Place an oven-safe rack upside down on top of the bacon to ensure it stays flat. Bake for 15 to 20 minutes, or until the bacon is golden and crispy. Remove the rack, then transfer the bacon lattice designs onto paper towels to absorb excess grease.While the bacon is cooking, combine mayonnaise, tarragon, and lemon juice in a small bowl. Season with salt and pepper.Spread the tarragon-infused mayonnaise on each slice of bread. Place avocado slices, cucumber, and tomato on 4 slices of bread and season with salt and pepper. Top with the bacon lattice designs, Bibb lettuce leaves, and sprouts. Assemble the sandwiches and serve.
Summary:
- Calories: 1313 kcal
- Fat: 83 g
- Protein: 47 g
- Carbs: 100 g
- Potassium: 1862 mg
- Magnesium: 182 mg