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Nutrition Facts
Serving Size 1 (341g) Recipe makes 4 servings The following items or measurements are not included below: 2 teaspoons sherry wine vinegar
Calories 538
Calories from Fat 317		(59%)
Amount Per Serving		%DV
	Total Fat 35.3g	54%
	Saturated Fat 9.4g	46%
	Monounsaturated Fat 14.9g
	Polyunsaturated Fat 3.8g
	Trans Fat 0.0g
Cholesterol 38mg		12%
Sodium 901mg		37%
Potassium 813mg		23%
Total Carbohydrate 43.5g		14%
	Dietary Fiber 7.8g	31%
	Sugars 5.2g
Protein 13.7g		27%
detailed view... how is this calculated?

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BLT Salad With Creamy Basil Dressing

Recipe #301502 | 18 min | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Boomette
Apr 30, 2008

From Canadian Living magazine. All the flavours of a favourite sandwich tossed together on a plate makes this just as popular when it's a salad.

SERVES 4 (change servings and units)

Ingredients

8 slices bacon, chopped
1/2 baguette
2 garlic cloves, halved
2 tomatoes
1 avocado
6 cups romaine lettuce, torn
1/2 cup red onion, thinly sliced

Dressing

1/2 cup fresh basil, finely chopped
1/4 cup plain yogurt
1/4 cup light mayonnaise
2 teaspoons sherry wine vinegar or wine vinegar
1 pinch salt
1 pinch pepper

Directions

1
Dressing: In a bowl, whisk together basil, yogurt, mayonnaise, vinegar, salt and pepper. Set aside.
2
In a skillet, cook bacon over medium-high heat for about 7 minutes or until crisp. Drain on paper towels.
3
Meanwhile, cut baguette diagonally into 12 slices. Broil on a baking sheet, turning once, for about 1 minute or until golden. Rub both sides with cut sides of garlic. Arrange in serving basket.
4
Cut tomatoes into 1/2 inch thick wedges. Peel, pit and cut avocado into 1/2 inch cubes.
5
In a large bowl, toss together lettuce, onion and half of the dressing; arrange on large plates. Top with tomatoes and avocado; spoon remaining dressing over top. Sprinkle with bacon. Serve with garlic toasts.

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Featured Reviews for This Recipe

From: BakinBaby

On Oct 8, 2008

Great flavor, of coarse, I love basil, so go figure. Made for the everyday's a holiday tag, and glad I did. Served for dinner last night, daughter loved it, so did hubby. Thanks for another keeper.

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From: bluemoon downunder

On Sep 8, 2008

Loved both the salad and the dressing: all the ingredients had us right in our comfort zone when it comes to flavours. I halved the recipe for just two of us, and followed it with only a few minor adjustments. I still used a whole avocado (just LOVE avocado, and they really are best eaten the day they are cut open) and I used creamy Greek yoghurt in the dressing (basically, it's the only yoghurt I ever use). I also added 1/4 cup of chopped pistachios to the salad. They added some extra crunch and flavour! Thanks for sharing this great recipe, Boomette! Made for the Please Review My Recipe tag game.

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From: Sharon123

On Aug 26, 2008

I made this awhile back and forgot to review it! Sorry! It was delicious! I used veggie bacon and scaled the recipe back for 2. Thanks France! Made for PRMR.

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From: Andi of Longmeadow Farm

On Jul 14, 2008

How good is this? Just went over to the greenhouse pulled enough basil leaves right off the plant and made the salad. Well, I couldn't even wait for dinner, I just kept dipping the dressing with mushrooms, carrots, and cucumber. Oh how we loved this on the farm! I gave my Dad a salad, and made an extra for Dennis, and we were done the dressing. I used fresh, really fresh basil since I grow it 365 days a year. The recipe as written for us, on Longmeadow Farm was perfection ~ and loved every bite. Thank you Boomette the farm changed nothing. Made for SSC Pet Parade July 2008.

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