Vegan BLT Salad
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
-
For the salad
- 1⁄2 lb mixed greens
- 2 cups grape tomatoes, halved
- 6 slices vegan bacon
- 3 tablespoons vegetable oil
-
For the dressing
- 1⁄4 cup red wine vinegar
- 1⁄4 cup olive oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper, freshly ground
- 1 tablespoon fresh basil, chopped
-
For the croutons
- 5 slices whole wheat bread, cubed and dried overnight
- 2 teaspoons dried basil
- salt, to taste
directions
- Pour the vinegar in a bowl with the the salt, pepper and basil and slowly pour the oil in while whisking to create an emulsion. Set aside.
- Heat 2 tbsp of oil in a pan over medium heat. Cook the facon until crispy and place on paper towels to drain.
- Toss the bread cubes in the oil and set aside.
- Wipe out the pan and add another tbsp of oil. Place the grape tomatoes in the pan cut-side-down. Put over medium heat and cook until the tomatoes begin to caramelize on the pan. (the undersides will turn black).
- Remove the tomatoes from the pan and put on paper towels. Toss the croutons again in the oil/tomato juice in the pan. Sprinkle with basil and salt and set aside.
- Chop the facon into smallish pieces.
- Arrange the mixed greens on a plate and top with facon, tomatoes and croutons. Whisk the dressing one more time and drizzle some on the salad. It's pretty strong so you won't need a lot.
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RECIPE SUBMITTED BY
tendollarwine
Milwaukee, WI
I've been vegan since February of 2005, and I was vegetarian for almost a year before that. I love cooking vegan food. People always ask me, "What do you eat?" or, "Doesn't being vegan make it harder to cook?" Nope! In fact, I've found that going vegan opened up a whole new world of cooking for me. I've tried ingredients I otherwise never would have heard of, and found vegan products that are even better than their non-vegan counterparts. I love creating new dishes and recipezaar has been a wealth of inspiration.
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