Bacon, Lettuce, Tomato, and Watermelon Salad
By ROBandSEAN
Craving a BLT but worried it's not healthy? Try this salad version to bump up nutrition without compromising taste.
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.
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