BLT Salad with Bacon 'Roses' and a Cilantro Avocado Cream Dressing
A cute spin on a classic favorite, this fun salad tastes like a decadent dish, with a playful side of presentation and flavors!
Equipment
- Kitchen knife
- Immersion blender
- Muffin Tin
- Piping Tube or Plastic Bag (optional for serving)
- Mixing bowl
Ingredients
- 4 handfuls Salad Greens I used spinach
- 10 medium Tomatoes on Vine Could use cherry, I just preferred a little larger
- 2 medium Avocadoes
- 5 strips Bacon
- 1/2 juice Fresh Lemon
- 1 clove Garlic
- 1 tbsp Mayonaisse
- 1 tbsp Sour Cream
- 2 sprigs Fresh Cilantro (optional) Could also use basil or fresh parsley
- Salt and Pepper
Instructions
- Preheat oven to 350. Slice each strip of bacon in half and roll each tomato inside a strip of bacon. Place in muffin tin slots to hold them in place. Put in oven to bake until bacon is crisp, about 15 minutes. *note, check frequently as liquid may form. I removed liquid from each slot about halfway through to avoid too much grease.
- While the bacon roses are cooking, in the mixing bowl, combine mayo, sour cream, one of the avocadoes, lemon juice, minced garlic, salt and pepper. If using cilantro or other herbs, also add in, loosely chopped.
- Using the immersion blender, blend until smooth. Adjust seasoning to taste. If a creamier dressing is desired, add a splash or cream or warm water to dilute.
- Spoon dressing into a plastic sandwich bag, seal, and store in the fridge until ready to use (this step can be done ahead of time!).
- Remove bacon roses and carefully using a tongs or two forks, remove from the muffin tin and set on a paper towel to absorb excess liquid.
- Plate each dish with a half of the mixed greens. Taking out the plastic dressing bag, cut off the corner of the bag and 'pipe' onto the greens in a creative decoration (have fun with this!). Place half of the roses on each plate and slice the avocado for garnish. Could also garnish with additional cilantro or fresh herbs. Enjoy!