BLT Salad with Garlic, Parmesan Croutons and Honey Mustard Dressing

I love BLT sandwiches and I love salads. What a delightful pair when you combine the two. I add home-made croutons to this recipe (which are delicious), so it resembles more of the original, BLT sandwich. I also enjoy topping this salad with chunks of avocado and a honey mustard dressing.

I don’t know about you, but I hate adding mayonnaise to my salad dressings, which is why I like to use Greek yogurt as a substitute. It’s way healthier and surprisingly, actually tastes quite good when mixed with other ingredients. Feel free to slather on the mayo if you wish, but I promise you, the Greek yogurt won’t disappoint you.

BLT Salad with Garlic, Parmesan Croutons and Honey Mustard Dressing


BLT Salad

  • 1 head romain lettuce, thinly sliced
  • 1/4 cup red onion, chopped (optional)
  • 1 1/2 cups sugar plum or grape tomatoes, sliced
  • 4 slices bacon


  • 1 tablespoon honey (if you want your dressing sweeter- add another 1/2 tablespoon)
  • 1/2 cup greek yogurt (I used fat free)
  • 1 tablespoon mustard (I used Sierra Nevada Honey Spice Mustard- My Fav!)
  • 1/2 tablespoon white vinegar
  • 2-3 pinches cayenne pepper for spice


  • 4 cups bread, cubed (I used a multi-grain sourdough)
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, pressed
  • 1 tablespoon olive oil
  • fresh cracked black pepper and kosher salt for seasoning
  • 2 tablespoons finely grated parmesan cheese


First, get started on the croutons. Preheat oven to 250 degrees. In a small pan sauté the garlic, butter, and olive oil for about 2 minutes over medium high heat, until the garlic turns a golden brown. Remove from heat.

Place the bread in a large bowl and pour the garlic mixture evenly all over, then toss to coat. Sprinkle the parmesan, black pepper, and kosher salt over the bread as well, then toss again.

Spread croutons evenly onto a baking sheet and bake for about 45 minutes, or until croutons are crisp and golden. When they are done, they will look like this. Yum! Try not to eat them all prior to making the salad. I am guilty of doing this!

Next, start cooking the bacon in a pan over medium high heat until desired doneness. While the bacon is cooking, chop up the lettuce, tomatoes, and onion, then place into a large bowl. When the bacon is done cooking, let cool on a plate with a paper towel. Once cool, slice into chunks then pour into the bowl and toss with the other ingredients. Slice the avocado into small chunks and set aside.

Make the dressing by combining all of the ingredients and mixing well. There will be more than enough dressing, so don’t feel obligated to use it all.

Serve the salad on separate plates, then top with avocado, croutons, and drizzle with dressing.

Serves: 2-4

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