As you can tell by now, I like to make recipes that are very simple, fast, and include basic ingredients. You can’t really go more basic than a BLT. (Unless, of course, you have a famous “wish” sandwich I was introduced to during my college years… Basically two pieces of bread with mayo spread in the middle… “WISH there was meat!”) Oh.. I’m so glad to now be in the ‘foodie’ world.
Saturday, I quickly put together this BLT salad and we ate it on Sunday after church with our Baked Chicken Parmesan. Then, yesterday we had the leftovers because it made a lot! I love the peas included in this recipe, and omitted the potatoes. Ben and my sister loved it, but I thought the dressing was a little too rich. Then, I remembered that I forgot to adjust the amount of dressing after omitting the potatoes…so that is probably why!
Overnight BLT Salad
1 cup light ranch dressing
1/2 cup grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
4 cups torn Romaine lettuce
2 cups cubed cooked potatoes
1 medium tomato chopped (I used cherry tomatoes cut in half)
1 package (10 oz) frozen green peas, thawed
1/2 cup chopped green onions
4 slices turkey bacon, cooked and coarsely crumbled
Combine dressing, Parmesan and pepper in a small bowl; set aside.
Layer lettuce, potatoes, tomato and peas in a medium serving bowl. Spread with dressing mixture; sprinkle with green onions.
Cover and refrigerate at least 4 hours or overnight. Sprinkle with crumbled bacon before serving.