If you love veggie bacon-lettuce-tomato sandwiches, this is a variation on the theme. Put the ingredients together in one bowl with your favorite creamy salad dressing.
Our favorite vegan soy bacon is Morningstar meatless bacon strips found in the organic section of your supermarket freezer. If you use real bacon, well, keep in mind it has 36% more fat — animal fat. So give your arteries a break and try this version.
We’ve been enjoying these guilt-free veggie bacon strips for years with no complaints. They have a great smoky flavor, they crisp up like perfectly done savory bacon, and they aren’t hard and chewy like jerky.
This main dish salad requires just one baking sheet in the oven to make
the bacon, one cutting board, and one mixing bowl to wash and toss the vegetables.
I also use a crunchy topping like Fresh Gourmet Wonton Strips, which can
be found on the shelves in the crouton/produce section of your supermarket. Croutons work too. Make them yourself by toasting bread cubes with a little oil in a 300-degree oven for about 15 minutes, turning once.
BLT Salad with Avocado, Fried Wonton Strips
1 package Morningstar Meatless Bacon Strips
A bottle of creamy salad dressing (Ranch, Green Goddess, etc.)
Half a head of romaine lettuce, chopped into bite-sized pieces (use more if you like)
About 15 cherry tomatoes, halved
1 cup croutons or Fresh Gourmet Wonton Strips
Freshly grated Parmesan cheese, grated from a wedge
1 ripe avocado, cubed
Salt and freshly cracked pepper
Bake the bacon strips on a cookie sheet on your oven’s pizza setting (about 400-degrees) about 12-15 minutes or until lightly browned, turning the strips over once halfway through the baking process. They will harden when they are done.
In a large bowl, combine the lettuce and tomatoes. Add the dressing and lightly stir until the leaves are coated. Top with crumbled bacon, wonton strips, cubed avocado and Parmesan cheese. To make it into more of a meal, serve with a crusty French bread or garlic bread.