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BLT Salad



BLT Salad

BLT -Bacon, Lettuce, and Tomatoes with boiled eggs, avocado, and delicious homemade vinaigrette.

I love BLT Sandwiches but thought that making it into the salad would be somehow better, and it was a very satisfying meal.

Of course, if you are vegetarian you can use Veggie bacon and experience BLT salad, too.

I tried to keep it very simple as it should be and used boiled eggs and avocado to enchant the texture, color, and flavor of this salad, plus it tastes fantastic with eggs and avocado.


I shared this salad with my daughter, and later I had to make more because my boys wanted to try it too. Not they are big on eating lettuce and tomatoes, but they tried.

Yes, both of my boys do not like lettuce and tomatoes so it is always a struggle to make a salad that they going to actually eat, which is most of the time English cucumber with avocado and onion.

BLT Salad

Anyhow, the base for this salad is a BLT, but as you can see I made a delicious twist and I think the addition of other ingredients makes this salad absolutely amazing.

To cut the story short, I hope you all going to enjoy a bowl full of this delicious salad.

If you try BLT Salad or any of my recipes please tag me @SandrasEasyCooking using the hashtag #sandraseasycooking

Thank you and Happy Cooking!

BLT Salad

BLT Salad

Yield: SERVES 4
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes



  • 8 Slices Smoked Bacon or more
  • 4 cups Butterhead Lettuce/Boston Lettuce or any on hand
  • 4 Tomatoes
  • 1/2 Avocado per person
  • 1-2 eggs per person


  • 1 1/5 tbsp. Lemon Juice
  • 3 tbsp. Olive Oil
  • 1/2 tsp. Oregano
  • 1/4 tsp. Chili Flakes
  • Salt and Ground Black Pepper to taste


  • A pinch or two Toasted Sesame Seeds
  • Capers


Bacon —

  1. Preheat oven to 400 degrees F.
  2. Lay the bacon on a sheet pan and bake for about 15 minutes until the bacon is really crispy. Dry on the kitchen paper towels lined up on the large platter or a tray.

Eggs —

  1. Meanwhile, boil eggs. You can make them hard-boiled eggs or soft. Cook the eggs for 5 minutes for a softer yolk. If I am cooking 6 eggs or more, I use a large pot with a fitting lid, however, if I have 2-3 eggs usually I use a smaller saucepan that all the eggs could cook properly. Now, cook 5 minutes for a very runny yolk or up to 8 minutes for the almost set yolk. Also, I always add about 1-2 teaspoons of salt into boiling water.
  2. So, boil, add salt, cover, and let it cook for 5 minutes for soft. Do the same just leave for 8-10 minutes for barely soft to a firmer yolk. Drain hot water out and add cold water - ice-cold water would work the best. Let it sit in that water for about 10 minutes, then gently peel boiled eggs. It always peels perfectly.

Vinaigrette/Dressing —

  1. Mix the dressing in a glass jar. Close the jar with a fitted lid and shake. Set aside. You can mix it in the bowl as well, it's just easier doing it in the jar.

Assembly —

  1. Combine lettuce and tomatoes; wash and pat dry lettuce (you may roughly chop it), sliced tomatoes, and drizzle dressing over it. Toss it gently in a large salad bowl.
  2. At this point bacon should be crispy, so using your hand just break into pieces. You may use more bacon if you wish. I use 2 slices per person.
  3. Using 4 bowls, arrange lettuce and tomatoes in each bowl equally.
  4. Slice boiled peeled eggs and add a couple on the side of lettuce and tomatoes.
  5. Sliced Avocado and set on the side of the eggs, lettuce, and tomatoes.
  6. Drizzle more dressing if any leftover, if there is none left, then just lightly drizzle the whole bowl with olive oil or oil that you prefer. Add more salt if you wish. You got to always taste it and see if it's up to your preferences.
  7. Add bacon on top of lettuce and tomatoes and garnish with capers and toasted sesame seeds, maybe a bit more oregano.


You may use any DRESSING that you like!!! You do not have to stick to this one. Just because I like it, does not mean that you all going to like my choice of dressing.

So use what you like or have on hand. You can make a larger portion of this salad for more people or just use for one, which means, 1 cup or more lettuce, 1 tomato (more if they're smaller), and about 2 slices of bacon per person (or more if you are like my family).

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 312Total Fat: 25gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 116mgSodium: 633mgCarbohydrates: 11gNet Carbohydrates: 6gFiber: 5gSugar: 4gProtein: 14g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.



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Thursday 31st of May 2018

nice recipe


Thursday 31st of May 2018

Thanks so much!!!

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