Photo of Vegetarian BLT salad by WW

Vegetarian BLT salad

Total Time
18 min
15 min
3 min
Everyone’s favorite sandwich—minus the bread, and with a meatless spin. This is a gorgeous stunner of a salad that can be made quickly yet is supremely satisfying and delicious. You should try to track down ripe, juicy tomatoes since their juices help flavor the dressing. The dressing comes together in minutes and is made with low-fat milk, reduced-calorie mayonnaise, and apple cider vinegar. Let the scallions and tomatoes hang out in the dressing for at least 5 minutes to let all the flavors meld. Then build the salad with cooked vegetarian bacon, chopped avocado, and red leaf lettuce. You can also feel free to garnish the salad with more scallions before serving, if desired.


1% low-fat milk

¼ cup(s)

Reduced calorie mayonnaise

2 tbsp(s)

Apple cider vinegar

2 tsp(s)

Table salt

¼ tsp(s), or to taste

Black pepper

tsp(s), freshly ground, or to taste


2 cup(s), cut into chunks

Uncooked scallions

¼ cup(s), thinly sliced

Uncooked vegetarian bacon

6 piece(s)


1 medium, chopped


1 cup(s), chopped, roughly torn


  1. In a large bowl, stir together milk, mayonnaise, vinegar, salt and pepper until blended and smooth.
  2. Add tomatoes and scallions to bowl; toss to mix and coat. Let stand 5 minutes, tossing occasionally, for tomato juices to mix into dressing.
  3. Meanwhile, cook bacon according to package directions.
  4. Add avocado to bowl; toss gently to mix and coat.
  5. Put 2 cups lettuce onto each of 4 plates and top each with a heaping 1/2 cup of tomato mixture; spoon any dressing left in bowl evenly over salads. Crumble 1 1/2 veggie bacon strips over each salad; serve.
  6. Yields 1 salad per serving.


Garnish with green onions, if desired.