Blt sandwich salad
Indulge in a delectable BLT Sandwich Salad packed with crispy bacon, fresh lettuce, juicy tomatoes, and a creamy dressing for a burst of flavor. Perfect for a light and satisfying meal.
Ingredients:
- 1 head romaine lettuce, thinly sliced (about 6 cups)
- 1/2 cup chopped red onion
- 2 Roma tomatoes, seeded and chopped
- 4 slices white bread
- 1 tablespoon unsalted butter
- 1/4 cup packed light brown sugar
- 1 teaspoon Hungarian paprika
- Grated zest of 1 lemon
- 1 teaspoon black peppercorns, crushed in a bag with a mallet
- 6 strips center-cut bacon
- 6 sprigs fresh thyme
- 1/2 cup mayonnaise
- 1 to 2 tablespoons maple syrup
- 4 teaspoons whole-grain mustard
- 1 tablespoon fresh lemon juice
Instructions:
- Preheat the oven to 180 °C. Mix together the salad ingredients - lettuce, onion, and tomatoes in a large bowl; leave aside.
- In the meantime, dice the bread into small cubes for croutons. Heat the butter in a pan over medium heat. Put in the bread cubes and cook, stirring occasionally, until they turn golden brown, which should take about 6 minutes. Let them cool off.
- Prepare the bacon: Combine the brown sugar, paprika, lemon zest, and crushed pepper in a small bowl. Coat both sides of the bacon strips with this mixture. Place thyme sprigs on a baking sheet lined with parchment paper, then lay a bacon strip over each sprig. Bake until the bacon becomes crispy and caramelized, around 20 minutes. Allow it to cool a little on the baking sheet. Cut the bacon into small pieces using scissors; then add it to the bowl with the salad ingredients. Remove the thyme sprigs.
- Create the dressing: Blend the mayonnaise, syrup, mustard, and lemon juice in a medium bowl. Pour the dressing over the salad and mix well. (This amount of dressing will cover the entire salad, but you can use less for a drier salad.) Sprinkle the croutons on top before serving.
Summary:
- Calories: 2363 kcal
- Fat: 173 g
- Protein: 45 g
- Carbs: 168 g
- Potassium: 2123 mg
- Magnesium: 198 mg