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