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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Pomme de laitue iceberg
100 g
Tranches de bacon
113 g
Tomates cerises anciennes
7 g
Ciboulette
1 pièce(s)
Crème sure
(Contient Lait)
2 cs
Mayonnaise
(Contient Moutarde, Oeuf Peut contenir Crustacés, Soya, Oeuf, Blé, Gluten, Sésame, Lait, Poisson, Noix, Sulfites, Moutarde)
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
½ tasse(s)
Feta, émietté
(Contient Lait)
Pas inclus dans votre livraison
¼ cc
Sucre*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- 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.
- Add iceberg lettuce, tomatoes, bacon and half the feta to the bowl with the dressing, then toss to combine.
- Divide blt salad between plates, then top with bacon, remaining feta and remaining chives.