Who doesn't love a BLT? No one. And when you can't decide between BBQ Ribs
or BLTs for dinner, do both: make the ribs and turn the BLT into a salad.
- 1 head iceberg lettuce
- 1 container grape tomatoes
- 1/2 lb bacon, cooked and sliced into small pieces
- 2 hot dog buns or 2-3 slices bread, cut into 1-inch pieces
- 1/4 cup light mayo
- 2 tablespoons light sour cream
- 1 tablespoon sugar
- 1 tablespoon milk
- 2 teaspoons apple cider vinegar
- 1 teaspoon dijon mustard
Heat the oven to 350 degrees, spread the hot dog buns or bread on a large baking sheet, and drizzle with olive oil and salt. Bake for about 10-15 minutes or until golden brown. If you're thinking I'm innovative for using hot dog buns, think again. We've had some in our pantry forever and I needed to get rid of them. Cut the iceberg lettuce into large wedges. Place into a large bowl and add the bacon, tomatoes, and croutons. Prepare the dressing by mixing all ingredients together, adding more milk if you prefer a thinner dressing. We both really loved this dressing, and will be making it again and again.
Serve the salad by individual wedges...
...and COLD. Cold salads are so much better than non-cold ones. And with a side of ribs