B.l.t. Salad Recipe

Prepare bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Arrange bacon slices in a single layer. Bake 12–18 minutes until crisp to your preference. Remove from oven and transfer bacon to a paper-towel-lined plate to drain and cool. When cool, chop or crumble into bite-sized pieces.

Prepare vegetables

While bacon cooks, core and slice tomatoes into 1/2-inch wedges. Peel the red onion, halve it, and slice thinly into half-moons. If you prefer a milder onion flavor, place the sliced onion in a bowl of cold water for 5 minutes, then drain and pat dry.

Assemble greens

Place 6 cups of mixed salad greens into a large salad bowl. Add the tomato wedges and sliced red onion. Sprinkle 1 cup of croutons over the top and 3 cups of shredded cheddar evenly across the salad. Add the chopped bacon pieces.

Garnish

Finish with 2 tablespoons minced fresh parsley if using. Toss gently just before serving to distribute ingredients and dressing.

Whisk together dressing: In a small bowl or jar combine 1 tablespoon mayonnaise, 2 tablespoons Greek yogurt, 1 teaspoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, and 1 teaspoon honey. Whisk until smooth.

Emulsify and season: Slowly whisk in 1 tablespoon extra-virgin olive oil until the dressing is slightly thickened and emulsified. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust: add more lemon juice for brightness, honey for sweetness, or salt/pepper to taste.

Dress the salad: Just before serving, drizzle about half to two-thirds of the dressing over the salad (about 2–3 tablespoons), then toss gently to coat. Serve remaining dressing on the side for people who want more.