Lunch / Dinner
BLT Salad with Tomato-Lime Vinaigrette
You won’t be able to get enough of this light and fresh version of a classic: BLT Salad. Combined with a guilt-free Tomato-Lime Vinaigrette dressing, it'll call you back for seconds!
Ingredients
Five-Minute Morning Prep
Cook bacon. Wash tomatoes, romaine, arugula, and cilantro.
Test Kitchen Tip
If you don’t have a box grater, then make a small “X” in the bottom of 2 tomatoes. Place in boiling water until skins begin to peel, about 1 minute. Place in a bowl of cold water; discard peels. Place tomatoes in the work bowl of a food processor, and pulse until finely chopped, about 6 times. Reserve 1 cup tomato pulp.
Instructions
Cut 2 tomatoes in half. Place a box grater over a large bowl. Place the cut side of a tomato half against the grater and thoroughly grate tomato. Repeat with remaining tomato halves. (There should be about 1 cup tomato pulp in bowl.) Press pulp through a fine-mesh sieve to remove seeds, if desired. Add lime juice, ½ teaspoon salt, sugar, and red pepper to tomato pulp, whisking to combine. Whisk in oil; let stand for 20 minutes.
Cut remaining 2 tomatoes into slices. On a large platter, arrange lettuce, arugula, and cilantro. Top with sliced tomato, cherry tomatoes, and bacon; sprinkle with remaining ⅛ teaspoon salt. Serve vinaigrette over salad. Refrigerate any remaining vinaigrette for up to 3 days. Whisk before using.