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The classic flavor combination of a bacon, lettuce, and tomato sandwich transformed into a crispy, cold, refreshing salad.
Why We Love This Salad
This salad is incredibly tasty and seriously irresistible topped with a creamy mayonnaise salad dressing that you will want to literally drink. We love the fresh crispiness of the iceberg lettuce, the juicy cherry tomatoes, salty bacon, and crunchy croutons. If you are watching your carbohydrates, just omit the croutons and you have the perfect low-carb, Keto-friendly salad.
Ingredients
- Iceberg Lettuce – I highly recommend only using iceberg lettuce. It’s extra crispy and fresh and is the perfect base for this salad.
- Bacon – You can certainly use any type of bacon you like. I prefer center cut bacon for all my recipes. It’s not too thin and not too thick and it crisps nicely.
- Cherry Tomatoes – I find that cherry tomatoes are a perfect size and have the best amount of juice and flavor for this salad.
Croutons
For the croutons, I use a 1/4 of a baguette.
- Cut the baguette into small pieces.
- Place them in a zip-top bag.
- Add olive oil, salt, and pepper.
- Bake them on a cookie sheet at 350° for 15 minutes.
Creamy Mayo Dressing
- Place all of the ingredients into a jar with a lid and shake them until fully combined.
- Refrigerate the dressing in a covered container for up to 5 days.
Let’s Make the BLT Salad with Creamy Mayo Dressing
- Rinse the iceberg lettuce under cool water and pat it dry with a paper towel, and break it into small pieces.
- Slice cherry tomatoes in half or quarters, depending upon how large they are.
- Cook bacon in the microwave, on the stovetop, or in the oven (see Krazy Kitchen Mom Tips below for my preferred bacon cooking method).
- Layer the salad ingredients onto a large platter.
- Serve creamy mayo dressing on the side or drizzle it over the salad.
- This salad is best served cold.
Krazy Kitchen Mom Tips
- I highly recommend only using iceberg lettuce for this dish.
- If you have not added salad dressing to the entire platter, you can save any leftovers in a covered container in the refrigerator for up to 2 days. I recommend removing the crouton before refrigerating as they will turn soggy.
- Bacon Cooking Tip: Crumple a large piece of aluminum foil in your hands, straighten out the foil and place it on a large cookie sheet. Add the sliced bacon strip so that they are not touching each other. Bake at 375° for 15 minutes, flip the slices of bacon over and cook for another 10-15 minutes.
- You can cook the bacon and make the crouton up to 2 days in advance. Store baked croutons and bacon in separate zip-top bags until ready to use.
More Salad Recipes You Might Like
- Fall Harvest Salad
- Sweet and Tangy Amish Macaroni Salad
- Panzanella Bread Salad
- Mango, Blueberry Salad
- Roasted Beet Salad with Goat Cheese
BLT Salad with Creamy Mayo Dressing
The classic flavor combination of a bacon, lettuce, and tomato sandwich transformed into a crispy, cold, refreshing salad.
Ingredients
Salad:
- 1 lb. bacon
- 1 medium-sized head iceberg lettue
- 1 pint cherry tomatoes
Croutons:
- 1/4 loaf baguette
- 1 tbsp extra virgin olive oil
- salt
- pepper
Creamy Mayo Dressing
- 4 tbsp mayonnaise
- 4 tbsp sour cream
- 3 tbsp red wine vinegar
- 1 tbsp extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Croutons:
- Cut the baguette into small pieces.
- Place them in a zip-top bag.
- Add olive oil, salt, and pepper.
- Bake them on a cookie sheet at 350° for 15 minutes
Creamy Mayo Dressing
- Place all of the ingredients into a jar with a lid.
- Cover tightly and shake until completed combined.
- Store in refrigerator until ready to use.
Preparation:
- Cook the bacon (see notes for oven-baked bacon).
- Slice cherry tomatoes in half or quarters depending upon the size.
- Rinse iceberg lettuce in cool water, pat dry with a paper towel, and tear into bite-sized pieces.
Assemble Salad:
- Place iceberg lettuce onto a large platter.
- Top with pieces of crispy bacon, cherry tomatoes, and croutons.
- Drizzle with creamy mayo dressing or serve the dressing on the side.
Notes
- I highly recommend only using iceberg lettuce for this dish.
- If you have not added salad dressing to the entire platter, you can save any leftovers in a covered container in the refrigerator for up to 2 days. I recommend removing the crouton before refrigerating as they will turn soggy.
- Bacon Cooking Tip: Crumple a large piece of aluminum foil in your hands, straighten out the foil and place it on a large cookie sheet. Add the sliced bacon strip so that they are not touching each other. Bake at 375° for 15 minutes, flip the slices of bacon over and cook for another 10-15 minutes.
- You can cook the bacon and make the crouton up to 2 days in advance. Store baked croutons and bacon in separate zip-top bags until ready to use.
If you make this recipe, show me a pic! You can upload your photo to your Instagram account and tag me @krazykitchenmom
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