Recipe Image

B-L-T Salad

  • 25 m
  • 25 m
Diabetic Living Magazine
“Topped with crispy bacon and a tangy dressing, this will be your new favorite salad.”


    • 2 tablespoons plain fat-free Greek yogurt
    • 2 tablespoons fat-free milk
    • 1 tablespoon light mayonnaise
    • ¼ teaspoon coarsely ground black pepper
    • ¼ teaspoon dried minced garlic
    • 2 slices bacon, crisp-cooked, drained and crumbled (see Tip)
    • 2 cups chopped romaine lettuce
    • 1 cup chopped tomatoes
    • ½ cup chopped cucumber
    • 2 teaspoons balsamic vinegar
    • 1 slice light Italian bread, toasted and cubed


  • 1 For dressing, whisk together yogurt, milk, mayonnaise, pepper and garlic in a small bowl. Stir in half of the bacon.
  • 2 In a large bowl, combine lettuce, tomatoes and cucumber. Drizzle lettuce mixture with balsamic vinegar; toss well to combine. Add toasted bread cubes; toss again. Drizzle with the dressing and top with the remaining bacon.
  • Tip: To bake pork bacon, place slices side by side on a rack in a foil-lined shallow baking pan with sides. Bake for 18 to 21 minutes or until bacon is crisp-cooked Drain well on paper towels.
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