BLT Salad

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I love BLT’s in the summer. Tomatoes in the summer bring me pure happiness! Top that happiness with bacon and I might just start hovering above the ground because I’m so happy.

A few years ago I discovered a way to eat BLT’s several times during the week without anybody accusing me of eating only BLT’s. I found a BLT converted into a salad. BEST IDEA EVER!

BLT Salad

I’d like to tell you that because this is a salad, it is 88% healthier than eating an actual BLT, but in fact, it is probably only 2.5% healthier because of the salad dressing. But the dressing is oh. so. good.

The croutons are crunchy and salty, the tomatoes are tangy and the bacon is well, bacon. How can you go wrong here, folks?

In other news, we are busy getting ready for a momentous event. Tomorrow the Strong Man is swimming across a lake in Northern Utah, Bear Lake. It is a 7 mile open-water race. And lucky me, I get to kayak next to him to make sure he doesn’t drown.

Because his mustache gets in his mouth when he swims, today is the day he cuts it off. He has been growing this mustache since last November and has just dealt with it bugging him during his training. But he doesn’t want to deal with it during the actual race. Before he cuts it off, we couldn’t resist having a family picture taken.

Old Time Family Photo

Aren’t we precious. This was really fun to take. Dr. Jones insisted on a fan despite that fact that we are obviously a family of outlaws. But she got the stare down. I’m kinda scared of her.

Wish us luck on the race! And go make a BLT salad! YAY SUMMER!

BLT Salad

Prep Time: 30 minutes

Cook Time: 10 minutes

Yield: 4 large salads


  • 1/2 pound bacon
  • 1/2 cup mayonnaise
  • 2 tablespoons red wine vinegar
  • 1/4/ cup finely chopped basil
  • 6 slices Italian bread cubed into 1/2" pieces
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon canola or olive oil
  • 1 large head romaine lettuce, chopped
  • 1 pint cherry tomatoes, halved


  1. Brown bacon, then crumble and set aside. Reserve 2 tablespoons of the bacon drippings
  2. In a small bowl, whisk mayo, vinegar, basil and bacon drippings. Set aside.
  3. Toss bread cubes with olive oil, salt and pepper. Spread on a baking sheet in a single layer. Broil on high, stirring often, until they are just starting to turn golden brown about 5 minutes. Set aside.
  4. Toss together romaine lettuce, tomatoes and bacon. Top with dressing and croutons.

Recipe Source: I can’t remember, sorry. Help me out somebody, if you recognize this from somewhere else.

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