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BLT Salad with Vinaigrette Recipe


  • 8 slices bacon
  • 4 slices country Italian bread
  • 1 1/2 cups cherry tomatoes
  • 8 cups torn romaine
  • 1/3 cup blue cheese crumbles
  • 1/4 cup cider vinegar
  • 1/4 cup olive oil
  • 1 teaspoon sugar
  • 1 teaspoon Dijon-style mustard
  • Salt and ground black pepper


  1. In large skillet cook bacon over medium heat until crisp, turning occasionally. Remove bacon from skillet; drain on paper towels.
  2. Meanwhile, toast bread. Halve cherry tomatoes. Break bacon in 2-inch pieces. On plates layer toast, romaine, tomatoes, bacon, and blue cheese.
  3. For vinaigrette, in screw-top jar combine vinegar, oil, sugar, and mustard. Shake well. Season to taste with salt and pepper. Drizzle vinaigrette on salads. Makes 4 servings.

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