Ingredients

• 8 pieces thick bacon
• 2 heads romaine lettuce
• 1 cup cherry tomatoes
• 1 cup mozzarella cheese pearls
• 3 avocados
• Lemon juice
• 4 tablespoons olive oil
• 3/4 cup balsamic vinegar
• 1 teaspoon dry mustard
• 1/4 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Marinate the Mozzarella

Drain the mozzarella pearls and leave them in their container. Drizzle with a bit of olive oil and balsamic vinegar.

Add a small pinch of salt. Seal the container and shake gently to combine.

Refrigerate while you prepare the rest of the salad.

Cook the Bacon

Slice the bacon into 1-inch pieces. Heat a heavy skillet over medium-high heat.

Cook the bacon until it is just crispy. Transfer to a paper towel-lined plate to drain.

Prep the Lettuce

Slice down the firm white ribs of each romaine head to shorten the leaves.

Chop the romaine into 1/2-inch strips. Transfer to a large salad bowl.

Add the Tomatoes

Halve the cherry tomatoes. Add them to the bowl with the lettuce.

Prep the Avocados

Cube the avocados and place them in a small bowl. Add a splash of lemon juice and toss to coat. This keeps them from browning.

Add the avocado to the salad bowl.

Assemble the Salad

Remove the marinated mozzarella from the fridge. Add them to the bowl along with the bacon.

Toss gently to combine all ingredients.

Make the Balsamic Dressing

In a jar or blender bottle, combine:

• 4 tablespoons olive oil
• 3/4 cup balsamic vinegar
• 1 teaspoon dry mustard
• 1/4 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Seal and shake vigorously, or whisk in a bowl, until well combined.

Serve

Drizzle the balsamic dressing over the salad just before serving.

Toss again if needed and serve immediately.

Print Pin

BLT Salad

BLT Salad with crispy bacon, fresh romaine, juicy cherry tomatoes, creamy avocado, and marinated mozzarella pearls. A tangy balsamic dressing ties it all together.

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Cooling Time 5 minutes mins

Total Time 35 minutes mins

Ingredients

• ▢ 8 pieces thick bacon
• ▢ 2 heads romaine lettuce
• ▢ 1 cup cherry tomatoes
• ▢ 1 cup mozzarella cheese pearls
• ▢ 3 avocados
• ▢ Lemon juice
• ▢ 4 tablespoons olive oil
• ▢ 3/4 cup balsamic vinegar
• ▢ 1 teaspoon dry mustard
• ▢ 1/4 teaspoon onion powder
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon salt
• ▢ 1/4 teaspoon black pepper

Instructions

• Drain mozzarella pearls, drizzle with olive oil and balsamic vinegar, add salt, shake to combine, and refrigerate.
• Slice bacon into 1-inch pieces and cook in a skillet until crispy, then drain on paper towels.
• Chop romaine lettuce into 1/2-inch strips and place in a large salad bowl.
• Halve cherry tomatoes and add to the salad bowl.
• Cube avocados, toss with lemon juice, and add to the bowl.
• Add marinated mozzarella and bacon to the bowl, then toss gently.
• Combine olive oil, balsamic vinegar, dry mustard, onion powder, garlic powder, salt, and black pepper in a jar; shake until well combined.
• Drizzle balsamic dressing over salad before serving. Toss if needed and serve immediately.