Pinterest is like a digital recipe book. All I have to do is type in a key word and search for something delicious to eat and I get hundreds of mouth-watering results! Last week and last night, I made a really delicious salad that was adapted from two recipes for a “BLT Salad.” I think this salad is far from simply a BLT salad because there are so many more ingredients in this delicious salad than a standard bacon, lettuce and tomato salad would have. The addition of sweet corn, creamy avocado, tasty feta cheese, sweet red onion and tangy lime dressing elevate this salad to a whole new level.
It tastes like summertime on a fork!
We LOVED this salad in early Spring, and it will only taste better when we can use fresh corn off the cob and cherry tomatoes from the garden.
Like many of my recipes, this salad can be adapted to suit your preferences. If you want to use a lettuce other than romaine hearts, that will work! On a weeknight, it may be easier to grab a packaged bag of washed and chopped lettuce. If you don’t want to use pre-cooked bacon (I call it “instant bacon”) and you have time to cook bacon slices on the stove or oven, by all means – do it! If you can’t stand feta or red onion, leave ’em out! Does my recipe call for too many tomatoes? Don’t add as many. Make it your own salad. This recipe is simply for what I made and it tasted so good. 🙂
This recipe makes two large dinner salads or 4 side salads. The first time, we had this as a dinner salad and the second time we enjoyed it as a side salad paired with twice-baked cauliflower with cheese and bacon. Last night’s theme: BACON.
When I first made the salad dressing, I didn’t think it looked like enough for the salad but it was perfect. Any more than that would be too much. Once it’s tossed with the salad, my husband Dale and I agreed that it was the right amount of salad dressing.
Serves 2 dinner salads or 4 side salads.
Ingredients for the salad:
4 cups (approx.) of washed and chopped hearts of romaine
10 oz. container of grape or cherry tomatoes, cut in half lengthwise (or use a pint container)
1 cup sweet corn kernels, (defrosted frozen corn, or raw kernels from 1-2 corns on the cob)
2 T. diced red onion
1/4 cup low-fat crumbled feta cheese
1 ripe avocado, diced
Ingredients for the dressing:
1 1/2 T. avocado oil or olive oil
zest of 1 lime
juice of 1 lime
1/4 tsp. salt
1/8 tsp. black pepper
In a medium-size salad bowl, combine the lettuce, chopped tomatoes, sweet corn, red onion and most of the cooked bacon. Toss to distribute the ingredients.
For the dressing, combine the dressing ingredients in a small bowl or tiny mason jar. Whisk well to combine or seal tightly with a lid and shake vigorously. Pour over the salad and toss well to combine.
Add in the feta and most of the delicate avocado. Toss carefully to combine, then place the remainder of the bacon and avocado on top for presentation.
Serve immediately and enjoy!
This is what we had with the side salads – twice-baked cauliflower. It was so delicious! I don’t think anyone would have suspected this was cauliflower and not mashed potatoes. If you’d like the recipe, please comment below and let me know. If there’s enough interest, I’ll blog about the recipe.