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

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.