I just love BLT’s in the summer with ripe tomatoes and soft white bread for a Sunday lunch. I’m also a fan of ice cold adult beverages. However, I am really not a cold sandwich for dinner person. What beverage goes with those? So when I found this recipe, I knew I had to try it. It’s a great beginning to any meal and any bottle of white wine.
In an effort to use up the remaining tomatoes from the summer harvest, I made this salad. It really does taste like a BLT. The tangy dressing is a cross between Caesar and Ranch.
Crisp Bacon
Onions cooling
Get these guys together.
Do you eat cold sandwiches and drink at the same time? What’s your favorite combination?
BLT SALAD
ingredients:
1 teaspoon sea salt
15 twists of freshly ground pepper
8 slices bacon
1 large sweet onion, sliced
1 garlic clove, minced
1/2 cup olive oil mayonnaise
the juice of 1 lemon
1 pound assorted tomatoes cut into various shapes
1 6 oz of a spring mix (or any combination of your favorite lettuces)
instructions and directions:
Cook bacon in a skillet over medium heat, 10 minutes or until crisp. Drain on paper towels and break into bite sized pieces; reserve 1 Tbsp. drippings in skillet.
Sauté onion in hot drippings over medium-low heat 3 to 5 minutes or until tender. The purpose is not to caramelize.
Mince garlic and smash to make a paste. Whisk together mayonnaise, lemon juice, garlic paste, and salt and pepper. Add a splash of milk if the dressing is too thick.
Toss together tomatoes, lettuce, 6 pieces of bacon, onion, and salt and pepper to taste in a large bowl. Pour mayonnaise mixture over tomato mixture, and toss to coat. Divide into individual salads and top each salad with remaining 2 pieces of bacon.
Slightly adapted from Southern Living (serves 4)
The Hungry Apple 
