In my humble opinion, BLTs are the quintessential summertime meal. Yes, I am aware I just made a very bold statement. BUT I think a BLT defines summer. I am also very aware that it is fall right now, my kids are going back to school, the leaves are changing, and my parents are taking the swimming pool down for the winter. BLT’s though, just scream summer still. As I was thinking about the next recipe to post, I was thinking about what I can do to make a BLT less of a summer staple, and more of a all the time staple. Then it came to me! Put it in a BOWL! With the bowl craze going on and the surge of Low Carb and Keto ways of eating in the forefront of people’s minds, let’s put the sandwich in a bowl!
So here is the BLT Bowl!
1 Head of Iceberg Lettuce
6-10 slices of bacon, crisped and crumbled
1 large tomato, diced
½ C. sliced green onion (optional)
1 Large Avocado – halved and sliced
2 oz. Bleu Cheese crumbles
2 Tbsp. extra virgin olive oil
½ tsp. Sugar
¼ tsp. dry mustard
1 ½ Tbsp. red wine vinegar
Core, rinse, dry lettuce. Tear into bite sited pieces, about 6 cups or so worth.
Fry Bacon to crispy consistency, cool and crumble. Reserve 2 TBSP bacon fat.
Combine all Salad ingredients in a large bowl, set aside.
In a Medium skillet, heat reserved bacon fat, Oil, sugar, dry mustard and vinegar. Bring to a boil. Remove from heat and pour over salad. Toss to combine. Serve immediately.
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