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BLT Salad with Croutons

 BLT Salad with Croutons
“In my family of six, it’s hard to find a vegetable or salad that everyone will eat, but they all raved about this one,” enthuses Susie Clayton of South St. Paul, Minnesota. “With garden-fresh basil, this salad is easy, but mouthwatering.”—Susie Clayton, South St. Paul, Minnesota
6 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 pound sliced bacon, cut into 1-inch pieces
  • 1/4 cup butter, cubed
  • 4 slices white bread, crusts removed and cut into 1-inch cubes
  • 1/2 cup mayonnaise
  • 3 to 5 tablespoons minced fresh basil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon pepper
  • 1/2 teaspoon minced garlic
  • 6 cups torn romaine
  • 1-1/2 cups grape tomatoes

Directions

  • In a large skillet, cook bacon over medium heat until crisp. Using a
  • slotted spoon, remove to paper towels; drain, reserving 2
  • tablespoons drippings. Set bacon and drippings aside.
  • In another large skillet, melt butter. Add bread cubes; cook over
  • medium heat for 4-5 minutes or until golden brown, stirring
  • frequently. Remove to paper towels; cool.
  • For dressing, in a small bowl, whisk the mayonnaise, basil, vinegar,
  • pepper, garlic and reserved drippings. In a large bowl, combine the
  • romaine, tomatoes and bacon. Drizzle with dressing and toss to coat.
  • Top with croutons. Yield: 6 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon

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BLT Salad with Croutons (continued)

Wine (continued)
Blanc
or Pinot Grigio.