BLT Salad
Serves 2 | with Avocado, Ciabatta Croutons and Italian Style Cheese
All the flavours of a BLT in a mouthwatering salad. With creamy avocado, streaky bacon, baby plum tomatoes and ranch dressing, this dish is one to remember.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
8 rasher(s)
British Streaky Bacon
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
125 grams
Baby Plum Tomatoes
1 unit(s)
Avocado
2 unit(s)
Baby Gem Lettuce
120 grams
Ranch Dressing
(Contains Milk, Egg, Mustard)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Lay the bacon in a single layer onto a lined baking tray and bake on the middle shelf of your oven until golden brown and crispy, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
c) Meanwhile, tear the ciabatta into roughly 2cm chunks. Pop the ciabatta chunks into a large bowl. Drizzle with oil, season with salt and pepper and toss to coat well.
a) When the bacon has 10 mins remaining in the oven, pop the croutons on the middle shelf of the oven until golden, 8-10 mins. Once cooked, remove both the bacon and croutons from the oven and set aside to cool, 5-10 mins.
b) While everything roasts, halve the baby plum tomatoes.
c) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 0.5cm thick slices.
d) Trim the baby gem, halve lengthways, then thinly slice.
a) Once cooled, chop the bacon rashers into large, bite-sized chunks.
b) In a large bowl, combine the lettuce, tomatoes, ranch dressing, croutons and three quarters of the cheese. Season with pepper, then toss to coat well.
c) Divide the dressed salad between 2 serving bowls. Arrange the avocado slices and bacon chunks on top.
d) Sprinkle over the remaining cheese to finish.
Enjoy!
