Description

When I first made this Summer BLT Chopped Salad, I wanted something hearty and refreshing that still celebrated the classic flavors of a BLT sandwich

Ingredients

Scale

1 pound bacon
8 cups romaine lettuce, chopped
2 cups cherry or grape tomatoes, halved (or sun-dried tomatoes)
1 cup corn (fresh, canned, or thawed frozen)
1 avocado, diced
1 small red or green onion, diced
1 cup croutons (optional)
1/2 cup feta cheese, crumbled
1 tablespoon olive oil (for sautéing corn, optional)
Salad dressing of choice (ranch, balsamic vinaigrette, or citrus-based dressing)

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Instructions

Step 1: Preheat the oven to 400°F

Step 2: Arrange the bacon strips on a foil-lined baking sheet

Step 3: Bake the bacon for 15-20 minutes, until crispy, then remove from the oven and let cool on a paper towel-lined plate

Step 4: While the bacon is cooking, heat a skillet over medium heat

Step 5: Add the corn and sauté with a tablespoon of olive oil for about 5 minutes, then set aside to cool

Step 6: Once the bacon is cooled, chop it into bite-sized pieces

Step 7: In a large mixing bowl, combine the chopped romaine lettuce, halved tomatoes, diced onion, and sautéed corn

Step 8: Add the diced avocado and crumbled feta cheese

Step 9: Sprinkle in the croutons, if using, for extra crunch

Step 10: Drizzle the salad with your chosen dressing

Step 11: Toss everything gently but thoroughly to ensure even distribution of the ingredients and dressing

Step 12: Serve immediately and enjoy every fresh, crunchy, savory bite