5

Vegetarian BLT Salad

Total Time
18 min
Prep
15 min
Cook
3 min
Serves
4
Difficulty
Easy
Everyone’s favorite sandwich – minus the bread – and with a meatless spin. Use ripe, juicy tomatoes since their juices help flavor the dressing.
Ingredients

low-fat milk

¼ cup(s)

reduced calorie mayonnaise

2 Tbsp

apple cider vinegar

2 tsp

table salt

¼ tsp, or to taste

black pepper

tsp, freshly ground, or to taste

fresh tomato(es)

2 cup(s), cut into chunks

uncooked scallion(s)

¼ cup(s), thinly sliced

uncooked vegetarian bacon

6 item(s)

avocado

1 item(s), medium, chopped

lettuce

8 cup(s), chopped, red leaf, roughly torn

Instructions

  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. Yields 1 salad per serving.
Notes
Garnish with chopped scallions, if desired.

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