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Winter BLT Salad

Try this unique take on the BLT with homemade bacon fat croutons, blistered grape tomatoes, and crispy bacon bits. Make the dressing ahead of time and drizzle on top when ready to serve.

Serves 6
Ready in 70 mins
Prep time 10 mins
Cooking time 60 mins
215 calories per serving


> 2 pints grape tomatoes
> 2 tbsp olive oil
> 8 slices bacon, finely diced
> 4 slices white bread
> 1/4 cup low-fat mayonnaise
> 1 tbsp lemon juice
> 1 tbsp finely chopped chives
> 2 heads romaine lettuce


Preheat oven to 425°F. Add the tomatoes to a parchment-lined large baking sheet. Toss with the oil and season with salt and pepper. Roast until tomatoes are caramelized, 35–45 min., stirring halfway through cooking. Let cool.
Heat a 10-inch skillet over medium-high. Cook the bacon 8–10 min., until crispy. Meanwhile, using a serrated knife, remove crusts from the bread, and cut into ½-inch cubes. Using a slotted spoon, transfer bacon to a paper towel–lined plate, leaving bacon fat in pan. To pan, add bread cubes and cook on medium 3–4 min., until toasted, stirring occasionally. Transfer to paper towel–lined plate.
In a small bowl, whisk together the mayonnaise, lemon juice, and chives. Season with salt and pepper to taste. Chop the lettuce and arrange on a large platter. Top with roasted tomatoes, bacon, and croutons. Drizzle with some of the dressing, saving the rest to serve on the side.

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