Go Back
–+ servings
Platter of lettuce, tomatoes, bacon, croutons, and dressing

BLT Salad with Creamy Mayo Dressing

The classic flavor combination of a bacon, lettuce, and tomato sandwich transformed into a crispy, cold, refreshing salad.
Print Pin
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 Servings
Author: Laura Franco

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.