Recipes and Links

BLT Salad

 

 

A lighter version of one of America’s favorite sandwiches with more “L." Choose your favorite vinaigrette. The suggested one here is nice and lemony. Barb L

Serves: 4

2 cups (about 1 ½ pints) cherry tomatoes, multicolored, if possible, halved (in the photo I used only red)

Pinch of kosher salt

1 tsp fresh lemon juice

2 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar

2 Tbsp Flying Olive Lemon Extra Virgin Olive Oil

2 tsp chopped fresh dill or ½ rounded tsp dried dill

½ tsp freshly ground black pepper

2-8 cups arugula or other salad greens of your choice

2-4 bacon slices, cooked and crumbled or finely diced

Directions:

Combine the tomatoes and salt in a large bowl and let stand for 5 minutes.

Combine the lemon juice, Flying Olive Sicilian Lemon Balsamic and Lemon Extra Virgin Olive Oil in a small bowl or a glass jar with a lid. Whisk or shake ingredients together. Taste and add salt and pepper Shake again until well combined.

Add the arugula to the tomato mixture and toss. Divide the tomato and greens among 4 plates. Drizzle the vinaigrette/yogurt dressing over the salads. Sprinkle with the bacon and serve.

Submitted by Barb L.