BLT Salad


    • 10 slices bacon
    • 1/4 cup each light buttermilk salad dressing and fat-free plain yogurt
    • 2 Tbsp water
    • 1 bag (5 oz) baby arugula blend
    • 1 pint grape tomatoes, halved
    • 1/2 cup thinly sliced red onion
    • 4 slices whole-grain bread, toasted, cut or torn into bite-size pieces


  •  Cook bacon in a large skillet as package directs. Remove; crumble or cut into bite-size pieces.
  • In a large bowl, whisk dressing, yogurt and water until smooth. Add arugula, tomatoes, onion and half the bacon; toss to mix and coat.
  • Transfer to salad plates; top with remaining bacon and croutons.
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