Tested till perfect BLT Salad with Creamy Basil Dressing
BLT Salad with Creamy Basil Dressing
Photography by Matthew Kimura

BLT Salad with Creamy Basil Dressing

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2006

Recipe4 out of 5 based on 3 ratings.
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  • Portion size 4


    8 slices bacon, chopped
    Half baguette
    2 cloves garlic, halved
    2 tomatoes
    1 avocado
    6 cups (1.5 L) torn romaine_lettuce (about 1 small head)
    1/2 cup (125 mL) thinly sliced red onion
    1/2 cup (125 mL) finely chopped fresh basil (or 1 tsp/5 mL dried)
    1/4 cup (50 mL) plain yogurt
    1/4 cup (50 mL) light mayonnaise
    2 tsp (10 mL) sherry vinegar or wine_vinegar
    Pinch each salt and pepper
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Dressing: In bowl, whisk together basil, yogurt, mayonnaise, vinegar, salt and pepper. Set aside.

In skillet, cook bacon over medium-high heat until crisp, about 7 minutes; drain on paper towels. Meanwhile, cut baguette diagonally into 12 slices. Broil on rimmed baking sheet, turning once, until golden, about 1 minute. Rub both sides of bread with cut sides of garlic. Arrange in serving basket.

Cut tomatoes into 1/2-inch (1 cm) thick wedges. Peel, pit and cut avocado into 1/2-inch (1 cm) cubes.

In large bowl, toss together lettuce, onion and half of the dressing; arrange on 4 large plates. Top with tomato wedges and avocado; spoon remaining dressing over salad. Sprinkle with bacon. Serve with garlic toasts.

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Nutritional Information Per serving: about

cal 339 pro 11g total fat 20g sat. fat 5g
carb 31g fibre 6g chol 17mg sodium 552mg

% RDI:

calcium 9 iron 22 vit A 31 vit C 63
folate 86
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