Salads are such a perfect dish to make on a hot summer evening. This one was quick and easy, only taking about 10 minutes to create. Plus it has bacon, which makes everything better!
When it comes to sandwiches, BLTs where never one of my favorites. Probably because I don't really like tomatoes all that much. However, as a salad, BLTs take on a whole new meaning.
It is my opinion that every salad should have something interesting added to it. Whether that is chicken, croutons, or mixed nuts, salads only become amazing after we spruce 'em up a little. In this case, the "added extra" is bacon! I could eat bacon every day without ever getting tired of it, and it certainly does a lot to help out this salad.
Yield: 4 servings
Time: 10 min
Prep: 10 min
4 slices cooked bacon, crumbled
4 cups chopped romaine lettuce
1 avocado, halved, seeded, peeled, and diced
1 cup cherry tomatoes, halved
1/2 cup corn kernels
1/4 cup olive oil
1/4 cup apple cider vinegar
Zest of 1 lime
2 tablespoons freshly squeezed lime juice
2 teaspoons sugar, or more to taste
FOR THE VINAIGRETTE:
Whisk together olive oil, vinegar, lime zest and juice, and sugar in a small bowl; set aside.
In a large bowl, combine romaine lettuce, avocado, tomatoes, corn, and bacon. Stir in lime vinaigrette. Serve immediately.
Note: If you don't want to get precooked bacon, I cooked mine in a 400 degree oven on a parchment lined baking sheet for about 15-20 minutes.