BLT Salad with Creamy Basil Dressing
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 339 |
| pro | 11 g |
| total fat | 20 g |
| sat. fat | 5 g |
| carb | 31 g |
| fibre | 6 g |
| chol | 17 mg |
| sodium | 552 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 22% |
| vit A | 31% |
| vit C | 63% |
| folate | 86% |
-
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
Dressing:
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
Preparation:
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.
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.
Source
Canadian Living Magazine: August 2006
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