BLT-and-More Salad
Originally published as BLT-and-More Salad in Healthy Cooking June/July 2010, p49
I created this salad when my husband and I were looking for something quick, yet different. The blend of flavors is wonderful, and I make it often. It's simply the best! —Paula Marchesi, Lenhartsville, Pennsylvania
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 2 tablespoons milk
- 2 tablespoons mayonnaise
- 2 tablespoons pine nuts
- 1/2 teaspoon dill weed
- 1 garlic clove minced
- 1-1/2 cups yellow cherry tomatoes halved
- 1-1/2 cups cherry tomatoes halved
- 1/3 cup avocado cubed
- 2 strips bacon cooked and crumbled
- 2 tablespoons sour cream
- dash salt and pepper
- 1/3 cup goat cheese crumbled
- 4 bibb lettuce leaves
- Carbohydrate 8.90917339140695 g
- Cholesterol 20.7483437626219 mg
- Fat 13.2384692446295 g
- Fiber 3.24968451189774 g
- Protein 6.31469224395079 g
- Saturated Fat 5.330174200891 g
- Serving Size 1 1 (159g)
- Sodium 215.999581613574 mg
- Sugar 5.65948887950922 g
- Trans Fat 3.17271504999495 g
- Calories 172 calories
In a small bowl, combine the tomatoes, avocado and bacon. In another small bowl, whisk the sour cream, mayonnaise, milk, garlic, dill, salt and pepper; pour over salad. Gently toss to coat. Sprinkle with cheese and pine nuts. Serve immediately in lettuce leaves.
