eggs | Salads | Summer Recipes
BLT Salad With a Simple Mustard Vinaigrette
An apple juice and Dijon vinaigrette adds zesty flavor to this simple BLT salad. Add a handful of toasted croutons, and enjoy!
This BLT salad takes the classic bacon, lettuce, and tomato combination and turns it into a fresh, satisfying meal. Hard-boiled eggs and sharp cheddar add richness and protein, while the mustard vinaigrette delivers tangy, herbaceous flavor. It’s a perfect choice for summer lunches or light dinners—no stove required beyond crisping the bacon and boiling the eggs. Whether served as a side or a main dish, it’s a versatile salad that always hits the spot.
?Tips
- Use a wide, shallow bowl to showcase the layered ingredients.
- Prep the dressing in advance to let flavors meld.
- Chop the bacon and lettuce just before serving for the best texture.
- Hard-boiled eggs can be made a day ahead and refrigerated.
Recipe Variations
- Swap the apple juice with orange juice or omit it for a more tangy, less sweet vinaigrette.
- Replace romaine with mixed greens, baby spinach, or butter lettuce.
- Use crumbled blue cheese or feta instead of cheddar.
- Add croutons or toasted nuts for extra crunch.
- Include avocado slices or grilled chicken for a heartier meal.
Serving Suggestions
- Serve with crusty bread or toast points to round out the meal.
- Pair it with a chilled soup like gazpacho for a refreshing summer combo.
- Plate in individual bowls for a composed salad presentation.
- Drizzle vinaigrette just before serving to keep the greens crisp.
How to Store Leftover Ingredients
Store the vinaigrette in a covered jar or container in the refrigerator for up to 1 week.Keep leftover cooked bacon in an airtight container in the fridge for up to 4 days.
Refrigerate hard-boiled eggs, peeled or unpeeled, for up to 7 days.
Wrap cut tomatoes and shredded cheese tightly and refrigerate for 2 to 3 days.
Store washed and dried lettuce in a paper towel-lined container and use within 2 to 3 days.
BLT Salad With a Simple Mustard Vinaigrette
The mustard vinaigrette adds zesty flavor to this simple BLT salad. Add a handful of toasted croutons, and enjoy!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salads
- Method: Toss
- Cuisine: American
Ingredients
Scale
For the Dressing:
- 1/2 cup apple juice
- 3 tablespoons cider vinegar
- 2 medium cloves garlic, pressed or crushed and minced
- 1 teaspoon Dijon mustard
- 1 teaspoon dried minced onion
- 1/2 teaspoon dried leaf oregano
- 1/2 teaspoon dried leaf basil
- 1/4 teaspoon ground black pepper
- 1/4 cup olive oil
For the Salad:
- 2 cups shredded romaine lettuce (or mixed greens)
- 2 tomatoes (thinly sliced)
- 4 strips bacon (cooked and diced)
- 2 ounces sharp cheddar cheese (shredded, 1/2 cup)
- 2 large eggs (hard boiled)
Instructions
- Combine: In a jar or container of a blender, combine the apple juice, vinegar, garlic, onion, oregano, basil, and pepper. Drizzle the oil into the vinegar mixture while whisking or blending constantly. Refrigerate the dressing until serving time.
- Prepare the Salad: Layer the shredded or chopped lettuce, the sliced tomatoes, bacon pieces, and shredded Cheddar cheese. Slice the eggs and arrange a few slices on each salad.
- Finish and Serve: Just before serving, drizzle the salad with the apple vinaigrette.
Nutrition
- Serving Size:
- Calories: 367
- Sugar: 5.8 g
- Sodium: 353.5 mg
- Fat: 32.5 g
- Carbohydrates: 8.8 g
- Fiber: 1.6 g
- Protein: 11 g
