Bacon Lettuce and Tomato Insalata

Our Bacon Lettuce and Tomato Insalata has got to be the PERFECT summer recipe. It’s the healthiest BLT around.

Bacon Lettuce and Tomato Insalata
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
1651 calories
156 g
83 g
90 g
63 g
19 g
1544 g
2981 g
32 g
0 g
66 g
Nutrition Facts
Serving Size
1544g
Amount Per Serving
Calories 1651
Calories from Fat 802
% Daily Value *
Total Fat 90g
139%
Saturated Fat 19g
93%
Trans Fat 0g
Polyunsaturated Fat 12g
Monounsaturated Fat 54g
Cholesterol 83mg
28%
Sodium 2981mg
124%
Total Carbohydrates 156g
52%
Dietary Fiber 26g
103%
Sugars 32g
Protein 63g
Vitamin A
1189%
Vitamin C
179%
Calcium
40%
Iron
93%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 pound thick-sliced bacon, cut into 1-inch pieces
  2. 1/4 cup olive oil
  3. 2 shallots , minced
  4. 2 tablespoons balsamic vinegar
  5. 2 teaspoons fresh thyme (can use dried)
  6. coarse salt and freshly ground pepper, to taste
  7. 3 cups cherry tomatoes, stemmed
  8. 1/2 loaf French bread, cut in half lengthwise
  9. 1 head Romaine lettuce, torn into bite-sized pieces
  10. 2 green onions , white and light green parts, sliced
Instructions
  1. Heat grill to medium heat or heat grill pan until very hot but not smoking.
  2. Cook the bacon in a large skillet over medium high heat until crisp, about 6-8 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate, discarding the bacon grease. Add the olive oil to the skillet and scrape up brown bits. Remove from heat.
  3. In a small bowl, mix the shallot, vinegar, thyme and salt and pepper. Whisk in the oil from the skillet in a steady stream to make a dressing.
  4. Using a brush, lightly coat the tomatoes with some of the dressing. Grill the tomatoes until the skins begin to char and crack, about 5 minutes, turning frequently. Carefully remove the tomatoes from the grill (or grill pan) and pour the tomatoes into a bowl.
  5. Brush the cut sides of the bread with some of the dressing and grill until toasted, about 1 minute. Remove and cut into large croutons.
  6. Arrange the lettuce in a serving bowl and add the tomatoes and croutons. Whisk the dressing one more time and spoon some dressing over the salad. Place on individual serving plates and top with bacon and green onions; drizzle with remaining dressing.
  7. *If using dried herbs, reduce amount by 1/3 to 1/2 according to taste.
Notes
  1. per serving: 577 calories; 13 grams protein; 47 grams total fat; 6 grams fiber; 12 grams saturated fat; 28 grams carbohydrates; 38 mgs cholesterol; 681 mgs sodium; 16 WW points plus
beta
calories
1651
fat
90g
protein
63g
carbs
156g
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