Who doesn’t like a BLT? I haven’t met anyone. Even tomato-haters make concessions when bacon and lettuce are a part of the package. It’s a winning combination. This salad pays homage to the lunchroom classic without the mayo, bread, and guilt.
The tomatoes I used in this salad were assorted baby heirlooms that I roasted for extra flavor.
I amped the salad up further with an artichoke vinaigrette. I chopped up artichoke hearts and mixed them with champagne vinegar, EVOO, and Italian seasoning. You’ll love it.
You can use whatever “lettuce” you like. I prefer spinach because of the velvety texture and nutrient benefits.
Enjoy!
BLT Salad with Artichoke Vinaigrette
Yield: 3 for full entree or 6 side salad size
Total Time: 15 minutes
Ingredients:
BLT Salad:
- 4 cups fresh raw baby spinach
- 2 cups fresh assorted tomatoes (I used baby heirlooms)
- 6 pieces bacon
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- cracked pepper to taste
Artichoke Vinaigrette:
- ¾ cup chopped artichoke hearts (packed in water)
- ¼ cup champagne vinegar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons water
- 1 tablespoon Italian seasoning
- 1 teaspoon sea salt
- cracked pepper to taste
Directions:
BLT salad:
- Preheat oven to 400 degrees.
- Line a baking sheet with aluminum foil and set aside.
- Cut the tomatoes into halves or other bite-sized piece and toss with olive oil, sea salt, and pepper.
- Spread evenly over the baking sheet and bake at 400 for 10 minutes.
- Cook the bacon separately and cut into 1 inch pieces. Spread over the spinach.
- Spread the roasted tomatoes over the spinach and bacon.
Artichoke Vinaigrette:
- Finely chop the artichokes and add to vinegar, olive oil, Italian seasoning, sea salt, and pepper. Add water if it’s too thick.
- Pour the vinaigrette over the salad just before serving.
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