I frankly have no idea why it took me so long to make this recipe. I have had it bookmarked and back-of-mind ever since it appeared on Steamy Kitchen. Maybe I kept thinking it was "too simple" or "not exciting enough." But, as it turns out, what I am enjoying most about this recipe is how simple it is. It was simple to make, blends some of my fave flavors, and works great as a lunch. Let's just say, this BLT Salad is much more than the sum of its parts.
I started off by roasting center cut bacon in the oven. I chose center cut bacon because it is lower in calories and fat than regular bacon, so you can get a little more bacon bang for your points buck. Then, I omitted the oil called for in the recipe and simply tossed the bread bread cubes in the small amount of rendered bacon fat on the baking sheet. Just using this small amount infused the bread with a ton of delicious flavor. Then everything gets tossed together with a chopped tomato and the dressing.
About the dressing... I did make extensive changes to that. I don't use mayo, so I substituted ff sour cream and made the dressing as instructed. It tasted awful. I ended up throwing in a bunch of salt and pepper, parsley flakes, onion powder, garlic powder, and a last scrape of grainy mustard in a jar at the back of the fridge. It tasted better. My guess is that the dressing was supposed to taste like mayo on a BLT sandwich, but it definitely wasn't my cup of tea. When I make this again in the future — and I will be making this again in the future — I will continnue to refine the dressing recipe a bit more.
I haven't calc'ed out the points yet, but I'm thinking it's probably somewhere around 5 for a single serving: 2 oz french bread = 2, 3 slices center cut bacon = 2, dressing = 1, tomato and lettuce = 0.
Recipe also appears in Everyday Food: Fresh Flavor Fast: 250 Easy, Delicious Recipes for Any Time of Day.
No comments:
Post a Comment