Layered California Style Blt Salad Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.
• Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper.
• Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve.

Steps:

• Heat a drizzle of olive oil in a skillet over medium-high heat and add bacon, cook until crisp then drain on paper towels.
• In a salad bowl, whisk together the garlic, mustard, vinegar and stream in extra-virgin olive oil to incorporate the dressing, season with salt and pepper and stir in chives. Shred lettuces and add to the bowl. Halve the cherry tomatoes and add to the bowl along with bacon. Toss salad to coat evenly with dressing and serve.

Steps:

• Make pasta salad as directed on package. Stir in remaining ingredients. Refrigerate at least 1 hour. Cover and refrigerate any remaining salad.

Steps:

• In a medium mixing bowl combine the first 7 ingredients (sour cream through garlic); set aside.
• In 9X13 inch baking dish layer lettuce, bacon and tomatoes.
• Spread mayonnaise mixture over tomato layer.
• Cover and chill for at least 2 hours.
• Sprinkle with croutons and serve immediately.

Steps:

• Layer all ingredients except dressing in large bowl.
• Add dressing just before serving; toss lightly.

Steps:

• Cook pasta as directed on box.
• Drain pasta; rinse with cold water. Shake to drain well.
• In large bowl, stir together seasoning (from Suddenly Salad™ box) and mayonnaise. Stir in drained pasta and remaining ingredients. Refrigerate at least 1 hour before serving. Cover and refrigerate any remaining salad.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.
• In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.
• Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.

Steps:

• in a very large skillet cook bacon in batches over medium heat until crisp. Drain bacon on paper towels; when cool, coarsely crumble or chop bacon. Set aside.
• In the bottom of a 3 to 4 quart glass bowl arrange half of the garlicky focaccia croutons top with half of the romaine and half of the spinach. Top with half of the tomato slices and half of the bacon.
• Spread half of the dill avocado dressing over the bacon, sealing dressing to the edge of the bowl. Repeat layers, ending with the dressing. Cover bowl tightly with plastic wrap. Chill for up to eight hours. Makes 12 servings.
• Garlicky focaccia croutons: preheat oven to 300°. In a large bowl combine 3 cups of 1/2 inch cubes garlic focaccia and 2 tablespoons olive oil; toss to coat spread bread cubes evenly in a 15 x 10" baking pan. Bake about 20 minutes or until cubes are crisp, stirring one; cool. If desired, store croutons in an airtight container at room temperature for up to three days.
• Dill avocado dressing: in a blender or food processor mix one ripe avocado, halved, seeded, peeled and mashed, about 1 cup; 1/2 cup mayonnaise; 1/2 cup sour cream; 3 tablespoons freshly squeezed lemon juice; 3 tablespoon snipped fresh dill; 1/4 cup milk; 1/2 teaspoon garlic salt; and 1/4 teaspoon ground black pepper. Cover and blend or process until smooth.

Steps:

• Stir together sour cream, mayonnaise, lemon juice and spices until well mixed.
• Layer lettuce, bacon and tomato in a 13- by 9-inch baking dish or plastic container.
• Refrigerate salad for at least 2 hours.
• Just before serving,.
• sprinkle with croutons. Makes 8 servings.

Steps:

• Mix all Lemon Ranch Dressing ingredients.
• In serving bowl, toss salad greens and bacon with dressing until coated. Garnish with tomato and avocado.