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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 199.9
  • Total Fat: 13.5 g
  • Cholesterol: 118.8 mg
  • Sodium: 320.1 mg
  • Total Carbs: 9.6 g
  • Dietary Fiber: 2.6 g
  • Protein: 11.3 g

View full nutritional breakdown of BLT Chef Salad calories by ingredient
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BLT Chef Salad

Submitted by: ROCKMAMA72

Introduction

This was born in an effort to use up all the veggies I bought to eat during the week. I put it together for lunch on Saturday and the whole family LOVED it, including the 11- and 12-year old! This was born in an effort to use up all the veggies I bought to eat during the week. I put it together for lunch on Saturday and the whole family LOVED it, including the 11- and 12-year old!
Number of Servings: 4

Ingredients

    Dressing:
    2 T. red wine vinegar
    2 T. sour cream
    2 T. light mayonnaise
    1/2 t. garlic powder
    1 plum tomato, finely diced
    1 slice bacon, chopped into tiny bits

    Salad:
    (Of course you can use the veggies you have on hand, just keep the amounts similar to balance the dressing.)
    2 c. torn spinach
    6 c. torn romaine lettuce
    1 1/4 broccoli slaw
    1/4 c. sliced green onions
    2 oz. shredded sharp cheddar cheese
    2 eggs, hard-boiled and diced
    1 flour tortilla, sliced into thin strips

Directions

Preheat oven to 425. Spray the tortilla strips with cooking spray and toast until brown, about 4 minutes. (Watch them!)

To make the dressing, whisk all dressing ingredients together, including the bacon and tomato. (It has a pinkish hue, but it won't matter when you toss it with the salad.)

Toss the spinach, romaine, broccoli slaw, green onions, cheddar and eggs together. Add the dressing and mix well.

Divide the salad onto four plates and top with the toasted tortilla strips.






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