BLT Summer Salad

fenway
fenway @Fenway

The gardens and farmers markets are over flowing with fresh delicious vegetables this time of year. I take advantage by serving crisp fresh salads with almost every meal. This salad is substantial enough to be a meal on its own but is a great addition to cookouts and picnics.

BLT Summer Salad

The gardens and farmers markets are over flowing with fresh delicious vegetables this time of year. I take advantage by serving crisp fresh salads with almost every meal. This salad is substantial enough to be a meal on its own but is a great addition to cookouts and picnics.

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Ingredients

10 mins
4 servings
  1. 8 cupmixed lettece greens
  2. 1cucumber, peeled and sliced
  3. 2celery stalks, sliced
  4. 1small onion, sliced
  5. 1large ripe beefsteak tomato, sliced
  6. 1/2 cupgrape tomatos
  7. 1or more sliced radishes
  8. 1carrot, shaved slices
  9. 4to 6 thin slices from a ball of fresh mozzarella cheese
  10. 6slices of bacon, cooked crispy
  11. 2hard boiled eggs, halved
  12. 1/4 cuplightly salted pistachios
  13. 1/2 tspor more of fresh cracked black pepper
  14. 1recipe of my Blue Cheese Vinaigrette, recipe attached in direction #4

Cooking Instructions

10 mins
  1. 1

    Place lettece on serving plate

  2. 2

    Arrange all vegetables around and on top of lettece

  3. 3

    Add beefsteak tomato in center and scatter grape tomatoes on salad. Top beefsteak tomato with the mozzarella cheese. Place hard boiled eggs around sides add cracked pepper

  4. 4

    Top witn bacon and pistachios, drizzle with some Blue Cheese Vinaigrette, recipe attached below. Serve extra blue cheese vinaigrette on the side

    https://cookpad.wasmer.app/us/recipes/341001-blue-cheese-vinaigrette-dressing

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Cook Today
fenway
fenway @Fenway
on
“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.
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