Blt Salad With Avocado Mandy S Recipe Box For salad: 10 oz baby spinach; 4 5 slices of thick cut bacon, cooked and crumbled; 1 2 cups of grape tomatoes; 2 avocados, ripe and cubed; for dressing:. 4 cups romain lettuce, cut into bite size pieces; ½ cup cherry tomatos, cut in half; 4 slices of bacon, cooked crisp and crumbled; 1 avocado, cut into bite size pieces.
Blt Salad With Avocado And Chipotle Dressing Cook Eat Well 1. put bacon in a large non stick skillet and saute over low heat, turning often, until crisp. transfer to papertowels to cool, then crumble or chop bacon. 2. in a medium bowl, combine chopped tomatoes with 1 4 cup mayonnaise, 1 8 tsp salt and a pinch of pepper. Instructions. in a medium bowl, combine the diced tomatoes with the mayonnaise, and season with a little salt and fresh cracked pepper. set aside for about 10 minutes to let the tomatoes release their juices as this will be the "dressing" to your salad. to serve, divide the chopped lettuce and tomatoes onto 4 plates, then top each with diced. Place avocado, yogurt, mayonnaise, basil, garlic, lime juice, and 2 tablespoons milk in a food processor, process dressing on high speed until smooth, scraping down sides as necessary. thin dressing with additional milk as needed and season with salt and pepper to taste. drizzle avocado dressing over assembled salad and toss to coat. Preheat oven to 350 degrees. chop day old bread into cubes and place on a cookie sheet. drizzle olive oil over the bread cubes, sprinkle with garlic powder and toss with your fingers or a rubber spatula. bake in the oven for 5 7 minutes or until golden brown.
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