Summertime is the perfect time for a crunchy BLT, but trust me, this salad is even better!
And now…even more so. About a year ago, I passed along my favorite salad recipe; The BLT Salad. Well, recently I’ve been REALLY getting into Avocados so I thought hey, I wonder… PLUS, today just happens to be National Avocado day!!
So if you have that recipe, just add chopped avocados. If not, here’s the new recipe! Enjoy!
Now, to make it even easier, you really need this tool. It has changed my life. haha. Its the OXO Avocado Slicer and no, they are not paying me to tell you about it, but they have them at Meijer! 🙂
Here’s the salad recipe:
- 1/2 pound bacon
- 1/2 cup mayonnaise
- 2 TBS red wine vinegar
- 1/2 TBS sugar
- 1/4 cup finely chopped fresh basil
- 1 pound romaine lettuce – rinsed, dried, and chopped
- 1 pint yellow grape tomatoes, sliced
- 2 Avocados peeled, pitted and cubed
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside, reserving 2 tablespoons of the drippings.
In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar, sugar and basil and let dressing stand, covered, at room temperature.
In a large bowl mix together the romaine, tomatoes, bacon and croutons. Pour the dressing over the salad and toss well.
I love my Advantium Oven from Gerrit’s Appliance.
Thanks so much to them for sponsoring Cookin With Brooke.