Penn Herb Wellness Guide
BLT Salad
Who says a BLT has to be a sandwich? This pretty salad turns its back on convention and makes a great lunch or light dinner.
Ingredients
- 12 slices bacon, crisply-cooked
- 4 cups romaine, shredded
- 16 dried tomato halves, drained if packed in oil, rehydrated if dried
- 8 oz fresh mushrooms, thinly sliced
- 4 Tbs olive oil
- 3 Tbs red wine vinegar
- 1/8 tsp sugar
- salt and pepper, to taste
- 1/4 cup green onions, sliced
Directions
- Coarsely crumble bacon and set aside. In large bowl, toss together romaine, tomatoes and mushrooms. Whisk together olive oil, vinegar, sugar and seasonings; toss with salad mixture and divide evenly among four dinner plates. Top each salad with some bacon and sliced green onion.
Recipe courtesy of the National Pork Board
Serving Suggestion: Serve with cornbread and a tall glass of ice tea.
Nutrition Facts
Calories 280
Calories from Fat 207 (74%)
(37%)Total Fat 24g
(0%)Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(5%)Cholesterol 15mg
(13%)Sodium 320mg
(0%)Potassium 0mg
Total Carbohydrate 10g
(0%)Dietary Fiber 0g
Sugars 0g
Sugar Alcohols 0g
(18%)Protein 9g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.