Summer Cookout Series: Parmesan BLT Salad

Tomatoes - Summer 2016

Photo via Alison Miksch 

Nothing says summer like a good cookout! For the rest of July I would like to share with you some family recipes that I love to see at cookouts I’ve attended in the past.

To start off the menu, here’s one of my favorite sandwiches turned into a healthier salad version! Behold, the Parmesan BLT Salad!

Ingredients

2 1/2 cups of cut-up, cubed white bread
3 tablespoons of melted butter
1 teaspoon of salt
1/4 teaspoon black pepper
1 tablespoon minced shallot
1/4 cup of apple cider vinegar
1/2 cup of buttermilk
3/4 cup of mayonnaise
1/2 cup of grated Parmesan cheese
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/8 teaspoon of sugar
12 ounces of chopped romaine lettuce and spinach
1 1/2 pounds of sliced cherry tomatoes
6 slices of cooked, chopped turkey bacon
 Flat-leaf parsley and torn basil leaves to garnish

Preparation

1. Preheat oven to 375°.

2. Prepare Croutons: Toss together bread, melted butter, salt, and pepper in a medium mixing bowl. Place on a baking sheet, and bake 7 to 8 minutes. Remove from oven, and set aside.

3. Prepare Dressing: Combine shallot and vinegar in a medium mixing bowl, and let stand for 5 minutes. Whisk in buttermilk and next 5 ingredients.

4. Make Salad: Arrange romaine lettuce and spinach on a serving platter. Top with sliced tomatoes and chopped bacon, and drizzle with 3 Tbsp. of dressing. Add croutons, parsley and basil. Serve right away with leftover dressing on the side.

Wa la!

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