Might Be In Over My Head…Maybe?

Monday Munchies: Roasted BLT Salad (Dinner on a Dollar Series) www.wifemomhouseohmy.comI have to admit I  am not the biggest fan of BLT sandwiches. All the mayo…not so yummy in my book. My mom and my husband. If it has bacon, then its all good. So I gave the Roasted BLT Salad in the Better Homes and Gardens Dinner on a Dollar magazine, I stopped to give it some pondering. It seemed pretty easy and minus any mayo, it seemed pretty delicious.

I didn’t really change much about the recipe but after enjoying the meal, there are a couple of alternatives for a flavor shift that I would suggest. I used the recommended romaine but I would highly recommend not cooking it. The cooked romaine turns bitter but that’s a flavor choice. Leaving it cold and crisp with the other heated items makes for a heartier salad. For a more robust flavor, opt for endive or arugula. All in all, it ended up being a BLT I would definitely eat again.

Ingredients:

4 slices of bacon

1 cup cherry tomatoes

6 teaspoons of extra virgin olive oil

1/2 of a baguette

1 head of romaine lettuce

1/4 teaspoon of sea salt

1/4 teaspoon fresh ground pepper

Putting It All Together:

1. Preheat oven to 400 degrees.

2. In a large skillet, cook bacon until crisp. Remove the bacon, placing the bacon on a paper towel to absorb oil. Allow the bacon to cool and then break it into larger pieces.

3. Line a 15×10 inch baking pan with foil. Slice cherry tomatoes in half. In a small bowl, mix the tomatoes with 2 tablespoons of olive oil and a pinch of salt. Spread over the lined baking pan and bake for about 10 minutes. Once cooked, transfer back to the bowl.

4. Slice and cube the baguette. Quarter the romaine along the legnth. Place both the bread and romaine onto the foil lined baking pan. Drizzle 2 tablespoons of olive oil over both. Bake for about 5 minutes or until the bread is golden brown and the romaine is slightly browned on the edges.

5. Add the bread to the tomatoes and toss until the bread is coated in the tomato juices.

6. Place the romaine, tomatoes, bread and bacon in a serving platter. Drizzle the rest of the olive oil over the entire dish and sprinkle it with sea salt and fresh ground pepper and serve.

Clocking in a whopping $1.20 per serving, this dish definitely lands on the lower side of the cost spectrum. And other than perhaps the baguette, almost everything included in it are pantry staples. It was a hit and there are no leftovers in sight.

Until next post!

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