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BLTA Salad
This great recipe comes to us from Amy Holt of Peas Thank You. Visit her website and follow her on Instagram for more amazing content!
Featured Seedlings
Last chance
Ingredients
- 1/4 c sour cream
- 3/4 c buttermilk
- 1 Tbsp garlic, minced
- 1/3 c chives, finely chopped
- 1 tsp worcestershire sauce
- 1/4 tsp salt and pepper
- 2 c day old sourdough bread
- 1 Tbsp olive oil
- pinch salt and pepper
- 1 c bacon pieces (4 - 5 slices)
- 1 head butter lettuce
- 1 c cherry tomatoes
- 1/2 avocado, sliced
Instructions
Step 1
Put sour cream, buttermilk, garlic, chives, worcestershire, 1/4 tsp of both salt and pepper into a bowl and mix until well combined.
Step 2
Heat oven to 425 degrees F. Cut bread into 1-inch cubes, toss with olive oil, and a pinch of both salt and pepper. Lay onto a lined baking sheet and bake for 8-12 minutes until bread is toasted. Take out of the oven, set aside to cool.
Step 3
Cut bacon slices into 1-inch pieces. Heat cast iron to medium/high heat and add the bacon. Cook for 6-8 minutes until bacon is browned and crispy. Take off heat and lay onto a paper towel to absorb excess grease.
Step 4
Cut butter lettuce into bite-size pieces and distribute amongst 2 plates.
Step 5
Slice cherry tomatoes in half and quarters. Sprinkle over the two plates of butter lettuce; croutons, bacon, cherry tomatoes, avocado slices, and drizzle 2 tbsp of the Cream Herb Garlic Dressing over the top of each salad.
Step 6
Enjoy immediately!