BLT Salad

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  • Prep Time


  • Total Time


  • Servings



  • inch thick slices rustic white bread, 4 cups

  • 3

    oz silken tofu

  • ¼

    cup basil leaves

  • 2

    TBSP canola oil

  • 1

    TBSP champagne vinegar

  • ½

    small shallot, ,coarse chop

  • salt and pepper

  • 4

    slices bacon, cut crosswise into ½ inch strips,

  • 1

    head butter lettuce torn into bite sized pieces

  • 1

    cup red cherry tomatoes halved

  • 1

    cup yellow pear tomatoes halved


Preheat oven to 250, spread bread cubes on a rimmed baking sheet and toast in oven for 15 mins til very dry In blender, combine tofu with basil leaves and canola oil, champ vinegar and chopped shallots, puree til very smooth. season Cook bacon over med heat til crisp, drain toss bread cubes with bacon, lettuce and tomatoes, add basil dressing, toss and serve


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