by Frank Ernhart
The Bacon Lettuce and Tomato sandwich, (BLT), has been an American classic for years and years. Except for the bacon and mayonnaise, which are high in fat, and the bread or toast, which are high in carbohydrates, the sandwich is basically a "salad between two slices of bread or toast".If you already have a salad sandwich, then converting it to a salad should be a snap, and the advantage is lower carbohydrates because of eliminating the bread. The salad recipe shown here eliminates the bread or toast and adds two more flavors from the dill and the apple cider vinegar. If you aren't worried about carbohydrates you could add the bread back in by using half a cup of croutons to the recipe. Leaving out the bacon might eliminate one of the main flavors, so I didn't do that here. You could use turkey bacon to reduce the fat and the red meat, but you might be sacrificing some of the great flavors added real bacon. Another twist you might add to this classic would be to add a few 1/4onch cubes of sharp cheddar or other cheese of your choice.
Ingredients
1/4 of head of lettuce, torn into bite size pieces
2 dozen yellow miniature pear tomatoes(or red or yellow cherry tomatoes), halved
2 slices of bacon fried crisp and crumbled
2 tbsp mayonnaise
1/2 tsp dill weed
1 tsp apple cider vinegar
1 tbsp water
Instructions:
1 - Add lettuce, tomatoes and bacon in medium sized bowl and toss.
2 - Mix mayo, dill weed, and vinegar and mix then thin with water.
3 - Drizzle the dressing over the lettuce, tomato, and bacon then mix to coat all
4 - This dressed salad may be chilled for 1 hr or so in the refrigerator before serving to enhance the flavors.
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