BLT PANZANELLA SALAD WITH CREAMY GARLIC CHIVE DRESSING

A deconstructed classic you can feel good about.

My kinda recipes tend to be the “cleaned up” comfort foods like this one...the meals that bring us back to childhood favs, family traditions or travel memories.

WHAT YOU'LL NEED

for the salad:

  • 1 package uncured, no sugar added bacon like Applegate brand

  • 1 loaf sourdough bread (any works but I love Bread SRSLY gluten-free)

  • 1 tbs olive oil

  • pink salt / black pepper

  • 1 bag romaine hearts

  • 1 pint cherry or grape tomatoes

for the dressing:

  • 1/4 cup avocado mayo

  • 2 tbs olive oil

  • 1 tbs apple cider vinegar

  • 1 tsp maple syrup

  • 1 tbs fresh chives or 1 tsp dried

  • 1 garlic clove crushed through a press or minced finely

  • pink salt / pepper to taste

DIRECTIONS:

PLACE bacon strips on a foil-lined baking sheet and pop in a cold oven

PREHEAT oven to 400

SET timer for 20 min (check bacon at 20, but you may want to leave it in longer depending on how crispy you like it)

DRAIN bacon on a paper towel-lined plate

TOSS cubed sourdough with olive oil & sprinkle with salt + pepper

BAKE for 15 min or until crispy

PLATE romaine, tomatoes, sourdough croutons & crumbled bacon

DRIZZLE with dressing


If you pull this one together at home, tag me in your pics and send feedback my way @kristenmariasrd. I love seeing your homemade meals and hearing your thoughts!

Xo, Kristen