Name: Sheet Pan BLT Salad
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Peppered bacon - 8 slices; Sourdough bread - 12 ounces; Crusty bread cubes - 12 ounces; Cherry tomatoes - 1 pint; Kosher salt - ¾ teaspoon; Ground black pepper - ¼ teaspoon; Arugula - 4 cups; Avocado - peeled, pitted, and quartered - 1 medium; Mayonnaise - 3 tablespoons; Lemon, juiced - 1 medium; Kosher salt - ¼ teaspoon; Ground black pepper - ¼ teaspoon

Ingredients for - Sheet Pan BLT Salad

1. Peppered bacon 8 slices

2. Sourdough bread 12 ounces

3. Crusty bread cubes 12 ounces

4. Cherry tomatoes 1 pint

5. Kosher salt ¾ teaspoon

6. Ground black pepper ¼ teaspoon

7. Arugula 4 cups

8. Avocado - peeled, pitted, and quartered 1 medium

9. Mayonnaise 3 tablespoons

10. Lemon, juiced 1 medium

11. Kosher salt ¼ teaspoon

12. Ground black pepper ¼ teaspoon

How to cook deliciously - Sheet Pan BLT Salad

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Arrange bacon in a single layer on a sheet pan.

2 . Stage

Bake in the preheated oven until crisp, about 15 minutes, turning halfway through. Remove from the oven and transfer to a paper towel-lined plate to drain. Chop when cool enough to handle.

3 . Stage

Add bread cubes and cherry tomatoes to the bacon drippings in the sheet pan. Sprinkle with salt and pepper and toss until evenly coated.

4 . Stage

Return to the oven and bake until bread is toasted and tomatoes have started to burst, about 10 minutes. Remove from the oven. Add arugula and toss to coat.

5 . Stage

Combine avocado, mayonnaise, lemon juice, salt, and pepper in a food processor; process until smooth. Drizzle avocado mayo evenly over salad, then sprinkle chopped bacon over top. Serve immediately.