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BLT salad with artichoke vinaigrette

Who doesn’t like a BLT? I haven’t met anyone. Even tomato-haters make concessions when bacon and lettuce are a part of the package. It’s a winning combination. This salad pays homage to the lunchroom classic without the mayo, bread, and guilt.

The tomatoes I used in this salad were assorted baby heirlooms that I roasted for extra flavor.

I amped the salad up further with an artichoke vinaigrette. I chopped up artichoke hearts and mixed them with champaign vinegar, EVOO, and Italian seasoning. You’ll love it.

You can use whatever “lettuce” you like. I prefer spinach because of the velvety texture and nutrient benefits.


BLT salad with artichoke vinaigrette

Serves 3 for full entre or 6 side salad size


BLT salad:

4 cups fresh raw baby spinach

2 cups fresh assorted tomatoes (I used baby heirlooms)

6 pieces bacon

1 T extra virgin olive oil

1 t sea salt

cracked pepper to taste

artichoke vinaigrette:

¾ cup chopped artichoke hearts (packed in water)

¼ cup champaign vinegar

2 T extra virgin olive oil

2 T water

1 T Italian seasoning

1 tsp sea salt

cracked pepper to taste


BLT salad :

Preheat oven to 400 degrees.

Line a baking sheet with aluminum foil and set aside.

Cut the tomatoes into halves or other bite-sized piece and toss with olive oil, sea salt, and pepper.

Spread evenly over the baking sheet and bake at 400 for 10 minutes.

Cook the bacon separately and cut into 1” pieces. Spread over the spinach.

Spread the roasted tomatoes over the spinach and bacon.

artichoke vinaigrette:

Finely chop the artichokes and add to vinegar, olive oil, Italian seasoning, sea salt, and pepper. Add water if it’s too thick.

Pour the vinaigrette over the salad just before serving.

Time: 15 minutes

One Comment Post a comment
  1. Chikachef #

    You have a real gift for photo’s. This looks delicious and with the flavor combinations, I’m sure to wow some unsuspecting family members too.

    Thanks for always making this look easy. I love your posts!

    March 6, 2012

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