A wonderful lunch recipe for Bacon Lettuce and Tomato Salad with Creamy Basil Dressing

For the dressing:
3 Tbsp mayonnaise
2 Tbsp plain low-fat or nonfat yogurt
10 large fresh basil leaves, roughly chopped (to make 2-3 Tbsp)
1 tsp agave nectar
1 Tbsp water
1/4 tsp each: kosher salt and fresh black pepper

For the salad:
3 slices bacon, cooked, torn into 1-inch pieces
1 large ripe tomato, diced
3-4 cups lettuce (use your favorite: mixed baby greens, romaine, etc.), chopped into bite-size pieces

How to
In a small blender, combine all of the ingredients for the dressing, and process until the dressing turns a light green and everything is well mixed.

Add the bacon, lettuce and tomato to a large bowl. Pour on just as much of the dressing as you need, and not more (you might have a bit left over), to moisten the salad without drowning it.

Serve immediately. To make ahead, refrigerate the dressing and salad ingredients separately, and combine when you’re ready to serve.

Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.

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