Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
© Lillys-Table.com Photo of BLT Salad
 

Tags: Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

BLT Salad

 

What if the bread was taken out of the BLT and you were left simply to feature the lettuce? A creamy dressing reminiscent of the typical mayonnaise condiment brings these together. Use thick hickory smoked bacon or even more delicate prosciutto, crisped up. A poached egg would work well, although we keep it simple with a hard boiled egg. Making this an easily transportable lunch. Dress the lettuce and then package the tomatoes, eggs, and bacon separate if taking on the go.

Ingredients

  • 1 tablespoon greek yogurt
  • 1 tablespoon mayonnaise, or more yogurt instead
  • 1 teaspoon white wine vinegar, or lemon juice
  • 1 teaspoon dijon mustard
  • 1 head romaine lettuce
  • 1 tomato
  • 1 slice bacon, or prosciutto
  • 1 egg

Serving Size: 1 Person

Share

 

Preparation Instructions

Place the egg in a saucepan covered with water and bring up to a boil. Reduce to a simmer and cook for 8-10 minutes. This should give you a softer yolk, but still a hard boiled white. Cook longer or shorter depending on how well done you prefer your yolks. Run cold water over the egg to stop the cooking, peel and rinse in preparation to serve.

Meanwhile, place the bacon in a skillet and sear on both sides until crisp. Discard the oil and set aside to crisp up then break into pieces.

Whisk the greek yogurt, mayonnaise, mustard, and vinegar together. Slowly drizzle in the olive oil while whisking to combine. Season with a pinch of salt and pepper.

Thinly slice the romaine into strips. Toss in the lettuce in the dressing and coat.

Slice the tomato into wedges. Place the lettuce in the center of a plate. Top with tomatoes, the broken up bacon and the egg.