A Simple Salad, Knife and Fork BLT Salad
Knife and For BLT Salad is a win in our house at dinner time. It is also a simple salad that is perfect for busy weeknights or a make ahead lunch for work or schoolThe candied bacon and toasted bread pieces are the perfect additions to bulk up the usual vegetables and dressing. This Knife and Fork BLT Salad is sure to be on your weekly meal rotation. This salad is also a perfect make ahead lunch to take to work or school. The printable recipe is at the bottom of this post.I included some helpful tips and tricks.
Salad Inspiration ~ A simple salad that is perfect for busy weeknights or a make ahead lunch for work or school
I was inspired to make this Knife and Fork BLT Salad after having a delicious panzanella salad at an Italian restaurant. If you aren’t familiar, a panzanella salad is a Tuscan chopped salad of soaked stale bread, onions and tomatoes. It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar. I love how hearty and filling this salad is. I like to create more variations of it. The recipe for Knife and Fork BLT Salad is simple, easy to make and an affordable recipe. This salad serves four people with leftovers for lunch. This is also what makes it a simple salad that is perfect for busy weeknights or a make ahead lunch for work or school
Bread Dumplings Make the Difference
As you may or may not know, I create recipes for a local Chicago company called Chateau Foods. Chateau makes Czech Bread Dumplings . I always have a ton of bread dumplings on hand. I use the bread dumplings to make this salad because of their texture. Their ability to absorb the dressing without getting soggy is also a plus. These dumplings are found in the frozen food section of most grocery stores. If you do not have access to these bread dumplings you can easily substitute slices of sourdough or even French bread slices.
I was introduced to the McCormick Salad Seasoning by way of my Aunt’s delicious Linguine Salad recipe. I use it on lots of other things including this Knife and Fork BLT Salad. This seasoning is perfect to sprinkle on the bread for this salad because it adds a layer of flavor that is unique and special. You can find this seasoning in the spice aisle of any grocery store.
The Oven Method For Cooking Bacon
I make my bacon in the oven. There is no splatter and it is easy to clean up. The bacon also cooks quickly in the oven. You use a cooling rack on top of a cookie sheet which also reduces the amount of fat that absorbs into the bacon. For this recipe, season the bacon with brown sugar, black pepper and chili powder. If you are feeding a crowd, the oven method for making bacon is a quicker way to get breakfast on the table.
Make Ahead Version
This Knife and Fork BLT Salad is also a great make ahead meal. If you do make this for your school or work lunch, I would be sure to wait to add the bread and the dressing until just before you serve. This is one of my favorite lunches to make for busy work weeks. A simple salad that is perfect for busy weeknights or a make ahead lunch for work or school.
Any dressing is great for this salad. I make this Icebox Dressing from Chef Art Smith. If you do not want to make your own dressing a nice ranch or bleu cheese dressing is great too. If you are trying to lighten this salad up, try to use a herbed oil and vinegar dressing.
A Simple Salad, Knife and Fork BLT Salad
I encourage you to give this salad a try. You will see that it is very simple ingredients, easy to make and it is an affordable recipe that can feed your family. I think you will love this recipe as much as we do. Thank you for reading and happy eating!
- 1 lb of bacon
- 1 C of diced tomato
- 4 to 6 C of lettuce
- 1 small white onion, sliced thin
- 1 box of bread dumplings or 10 slices of sourdough
- 4 T of butter
- 2 T of brown sugar
- 1 t of chili powder
- 1 t of black pepper
- McCormick Perfect Pinch Salad Supreme Seasoning
- Dried Parsley
- Salad Dressing of your choice
- Use two cookie sheets with a baking cooling rack placed on top. Spread your bacon on the racks. Then sprinkle the bacon with brown sugar, chili powder and black pepper.
- Place the bacon in a 350 degree oven and bake for about 25 minutes, or until the bacon is the desired level of crispiness.
- While you bake your bacon, melt your butter and brush both sides of your bread dumplings or sourdough slices. Season the bread slices with the McCormick seasoning. Place the bread on a cookie sheet and place in the oven to toast while the bacon cooks.
- While your bread toasts and your bacon cooks, prep your salad by tossing the lettuce, tomato and onions together and seasoning lightly with some McCormick seasoning and some dried parsley.
- When your bacon is done and your bread is toasty, remove from the oven. The bacon shouldn't be greasy as the fat should have dripped off through the rack. I like to use the bacon when it is slightly warm, but not hot. Chop your bacon into bite sized pieces and do the same with your toasted bread.
- Toss the bacon and the bread with the salad mixture, then drizzle with your dressing of choice. I prefer an ranch or a oil and vinegar based dressing for this salad, but any dressing will do.
- Serve immediately.
- If you want to make this for a make ahead lunch, do not add the bread or dressing until you are ready to serve.
Thank you for reading and happy cooking and eating! Love, Tipsy