Menu Enter a recipe name, ingredient, keyword...

Bacon, Lettuce, Tomato, and Watermelon Salad

By

Craving a BLT but worried it's not healthy? Try this salad version to bump up nutrition without compromising taste.

Google Ads
Rate this recipe 4.7/5 (3 Votes)

Ingredients

  • 12 strips bacon, cut into 1-inch pieces
  • 1 head romaine lettuce, chopped (8 cups)
  • 3 cups diced seedless watermelon
  • 11 ⁄2 cups halved yellow cherry tomatoes
  • FOR THE CROUTONS—
  • 2 cups cubed French bread
  • 2 Tbsp. bacon drippings or extra-virgin olive oil
  • 1 ⁄2 tsp. kosher salt
  • 1 ⁄4 tsp black pepper
  • FOR THE DRESSING
  • 1/2 cup sour cream
  • 3/4 cup lowfat buttermilk
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 6 tablespoons white wine vinegar
  • 1 1/2 tablespoons freshly ground black pepper
  • salt

Details

Cooking time 30mins

Preparation

Step 1

Cook bacon in a large skillet until crisp; remove to a paper-towel-lined plate. Reserve bacon drippings.

Combine bread cubes and 2 Tbsp. reserved bacon drippings for the croutons in a bowl, stirring to coat bread with drippings. Sauté bread cubes in a nonstick skillet over medium-low heat until browned, 8–10 minutes, stirring frequently. If croutons are too dry, add another 1 Tbsp. drippings as needed. Season croutons with salt and pepper.

Divide lettuce among 4 plates. Top each salad with some of the bacon, watermelon, and tomatoes. Garnish with croutons and serve with Parmesan Black Pepper Dressing

Place sour cream, buttermilk, Parmesan, garlic, vinegar, pepper and salt into a blender or food processor and blend until well combined. Transfer to a container with a tight-fitting lid and refrigerate for at least one hour for best flavor. Note: Adjust amounts of salt and pepper to taste. If a thinner consistency is desired, add more buttermilk. To thicken, add equal parts of sour cream and parmesan.

You'll also love

Review this recipe

Melon and Mint Lemonade Refreshing Summer Watermelon Ricky with Stevia!