Carb Smart BLT Salad
with Chive Ranch Dressing
We've transformed the classic deli sandwich into a carb smart salad that is packed with flavour and texture. Crispy bacon and creamy feta sit on top of crunchy iceberg lettuce, finished with a zippy chive ranch dressing!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Iceberg Lettuce Head
100 g
Bacon Strips
113 g
Baby Heirloom Tomatoes
7 g
Chives
1 unit(s)
Sour Cream
(Contains Milk)
2 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
½ cup
Feta Cheese, crumbled
(Contains Milk)
Not included in your delivery
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Halve tomatoes, then season with salt and pepper.
- Thinly slice chives.
- Peel outer leaves from lettuce, then discard. Remove stem, then halve lettuce. Thinly slice one half of the lettuce. (NOTE: Use remaining lettuce half for a future creation.)
- Heat a large non-stick pan over medium heat. When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.** Remove the pan from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
- Combine mayo, sour cream, half the chives, 1/4 tsp sugar and 1/2 tsp vinegar in a large bowl. Season with salt and pepper, then whisk to combine.
- Once cooled, roughly chop bacon.
- Add iceberg lettuce and half the feta to the bowl with the dressing, then toss to combine.
- Divide blt salad between plates, then top with tomatoes, bacon, remaining feta and remaining chives.
