BLT Salad
Recipe type: Main Dish Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 1 head Romaine lettuce
  • 1 large ripe tomato
  • 1 ripe avocado
  • ½ cucumber
  • ½ sweet onion (like Vidalia)
  • 2 ears fresh corn, cooked (about 1 cup kernels)
  • 6 pieces uncured bacon, cooked
  • ½ cup grated cheddar cheese
  • 1 cup homemade croutons (I use gluten free bread for these)
  1. Preheat oven to 350.
  2. Wash and dry romaine, chop into bite sized pieces and place in a large bowl.
  3. Chop the tomato, avocado, cucumber and onion. Layer on top of romaine.
  4. Remove kernels from corn and add to bowl.
  5. Grate and add the cheese. Refrigerate salad until ready to serve.
  6. Add the croutons right before serving. To make croutons: Cube your bread and toss with about ¼ cup of oil or melted butter. Place on a sheet pan. Bake at 350 for about 15 minutes. Stir. Bake 10 minutes more till golden brown and crisp. Remove from oven and cool.
Recipe by Kate Battistelli at