BLT Salad with Creamy Pesto Ranch Dressing
Love BLT sandwiches? Try this unique BLT salad recipe with crispy bacon, sweet tomatoes, crunchy lettuce, garlic toast croutons, and creamy pesto ranch dressing. Perfect for a quick weeknight dinner when fresh tomatoes are in season!
Click the stars to rate.
*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Ingredients
- 7 oz package Romaine Hearts or 1-2 heads, chopped and washed
- 5 slices bacon thick-cut or use your favorite
- 20 small Fresh Tomatoes cherry tomatoes, whole or cut in half. Or 1-2 large tomatoes of your choice cut into chunks
- 1 medium avocado sliced
- 2 slices Sourdough Bread bakery style, cut ¼ - ½ inch thick
- 1 clove Fresh Garlic with the hard end sliced off to rub on the toast
- 1 tablespoon Olive Oil for drizzling
- Flaky Sea Salt sprinkle, to taste
- Black Pepper to taste
Creamy Pesto Ranch Dressing
- ¼ cup Mayonnaise or Greek yogurt for a lower fat option
- 2 tbsp Sour Cream
- 2-3 tablespoon Fresh Basil finely chopped, or 1 teaspoon dried basil
- ⅛ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- 1 tablespoon Parmesan Cheese grated
- 1 tablespoon Lemon Juice fresh squeezed
- ½ teaspoon Distilled White Vinegar
- 1 tablespoon Milk
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
Instructions
- Make the dressing: Finely chop the basil. Add all the dressing ingredients to a small bowl and mix well. Taste and adjust as needed. Set aside in the refrigerator to allow flavors to meld.
- Preheat a heavy-bottomed skillet or cast iron skillet over medium heat. Slice the bread into 2 ¼-inch slices. Drizzle both sides with olive oil and add to the preheated skillet. Cook for 1-2 minutes until golden and crispy, then flip and repeat on the second side. Remove from heat and immediately rub with the garlic clove. Set aside.
- Carefully arrange the bacon in a single layer in the preheated skillet and cook, flipping the pieces often (every 1-2 minutes) to promote even browning, until they reach the desired crispiness. (8 to 15 minutes). Remove and place cooked bacon on a paper towel-lined plate to cool for 2 minutes.
- In a large bowl or on a large serving platter, add chopped romaine lettuce, and the tomatoes. Crumble the bacon and tear the garlic toast into bite-sized pieces, then add to the salad. Finish with some avocado slices, salt, and pepper, drizzle with the dressing, and serve! If desired, serve with the rest of the dressing on the side.
Notes
Make a lighter version of this salad: Use turkey bacon or veggie bacon and this healthy ranch dressing to make a low-calorie BLT salad.
Flavor Tip: (Optional but amazing!) Make the dressing 1 hour to 1 day before serving to allow the flavors to deepen and develop.
Garlic Tip: Slice the rough end off with a sharp knife to create a blunt surface. This will make it easier to rub the garlic on the toast.
MAKE AHEAD PREP
- Dressing: Make the dressing up to 1-2 days before serving and store refrigerated in a covered mason jar or airtight container.
- Bacon: Pre-cook the bacon up to 3 days before serving, but leave it slightly undercooked. Reheat the bacon in the microwave for 30-60 seconds or until heated through and crispy.
- Lettuce: Chop and wash the lettuce up to 2 days before serving. Chopping and washing the lettuce well, store it in an airtight container. Cover the lettuce with a lightly damp paper towel (this prevents the lettuce from going bad).
Nutrition
Serving: 0.25gCalories: 451kcalCarbohydrates: 42gProtein: 13gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 12gTrans Fat: 0.04gCholesterol: 20mgSodium: 647mgPotassium: 1559mgFiber: 11gSugar: 15gVitamin A: 8325IUVitamin C: 71mgCalcium: 113mgIron: 3mg
Tried this recipe?Let us know how it was!