SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 236.0
  • Total Fat: 5.6 g
  • Cholesterol: 11.2 mg
  • Sodium: 491.8 mg
  • Total Carbs: 36.9 g
  • Dietary Fiber: 2.7 g
  • Protein: 9.2 g

View full nutritional breakdown of Natalie's BLT salad calories by ingredient
Report Inappropriate Recipe

Natalie's BLT salad

Submitted by: NATBAER

Introduction

Adapted from Alton Brown's recipe, I increased the amount of lettuce to get more servings, and cut out unnecessary olive oil. It is kind of lengthy to do all the prep... but a very tasty and satisfying salad. Adapted from Alton Brown's recipe, I increased the amount of lettuce to get more servings, and cut out unnecessary olive oil. It is kind of lengthy to do all the prep... but a very tasty and satisfying salad.
Number of Servings: 4

Ingredients

    1 crusty garlic bread loaf, cubed, about 4 cups total. (I use
    Private selection artisan whole clove garlic bread... it is a
    small loaf)
    6 slices thick-cut uncured bacon, cooked very crisp and
    crumbled, drippings reserved.
    2 cups halved grape tomatoes
    2 cups roughly chopped ripe tomatoes (variety of your
    choice)
    4 cups torn romaine lettuce (164 grams)

Directions

Place cubed bread under broiler and toast until browned and crisp, about 2 minutes. Set aside in bowl when done.
Fry and crumble bacon, reserve drippings, leaving 2 tbsp in skillet.
Place halved grape tomatoes, cut side down, in hot drippings and cook until carmelized, about 5 minutes. (Careful, they will spatter!)
Drizzle remaining drippings over bread crumbs and toss to coat.
Toss romaine, chopped tomato, and bacon crumbles. Top with cooked tomatoes and toss again. Serve with bread cubes and dressing of your choice (wine vinaigrette pairs nicely).
makes 4 servings, about 2 cups of salad and 2/3 cup of bread cubes per person.

Number of Servings: 4

Recipe submitted by SparkPeople user NATBAER.






Great Stories from around the Web


Rate This Recipe