BLT Salad

By cindygwest

Ingredients

• 1/4 cup olive or salad oil
• 3 tablespoons tarragon vinegar or white wine vinegar
• 3 tablespoons mayonnaise or salad dressing
• 2 teaspoons coarse-grain mustard
• 1/4 teaspoon salt
• 1/4 cup butter, melted
• 1 teaspoon lemon-pepper seasoning
• 2 cloves garlic, minced
• 8 1/2-inch-thick slices Italian, French, or sourdough bread
• 5 cups torn mixed salad greens
• 2 medium tomatoes, cut into thin wedges
• 1/2 cup chopped cucumber
• 1/2 cup cubed smoked cheddar cheese or Swiss cheese (2 ounces)
• 8 slices bacon or turkey bacon, crisp-cooked, drained and crumbled, if you like
• 2 tablespoons thinly sliced green onion

Preparation

Step 1

For dressing, in a screw-top jar combine oil, vinegar, mayonnaise, mustard, and salt. Cover; shake well. Set aside.
Preheat the broiler. In a small bowl, stir together butter, lemon-pepper, and garlic. Lightly brush 1 side of each bread slice with some of the butter mixture. Place the bread slices, buttered side up, on a baking sheet. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until the bread is toasted. Cut the slices lengthwise into 1-inch wide strips.
To serve, stack bread strips on each of 4 salad plates log-cabin style, leaving a space in the center. Arrange the lettuce, tomatoes, cucumber, and cheese in the center of the bread strips. Top with bacon and green onion. Shake dressing well; drizzle over salads. Makes 4 side-dish servings.

Nutrition Facts

(BLT Salad)
Servings Per Recipe 4, carb. (g) 36, Fat, total (g) 49, chol. (mg) 65, fiber (g) 4, cal. (kcal) 648, sat. fat (g) 17, pro. (g) 15, vit. A (IU) 1215, sodium (mg) 1338, iron (mg) 3, calcium (mg) 182, vit. C (mg) 16