Bacon, Lettuce, Tomato, and Watermelon Salad
Craving a BLT but worried it's not healthy? Try this salad version to bump up nutrition without compromising taste.
FOR THE SALAD, COOK:
FOR THE CROUTONS, COMBINE:
FOR THE DRESSING, WHISK:
For the salad, cook bacon in a skillet until crisp; transfer to a paper-towel-lined plate. Reserve bacon drippings.
For the croutons, combine bread cubes and 2 Tbsp. reserved bacon drippings in a bowl, stirring to coat. Sauté bread cubes in a nonstick skillet over medium-low heat until browned, 8–10 minutes, stirring frequently. If croutons are too dry, add another 1 Tbsp. drippings as needed. Season croutons with salt and pepper.
For the dressing, whisk together yogurt, mayonnaise, Parmesan, vinegar, shallots, pepper, capers, horseradish, and salt.
Divide lettuce among 4 plates. Top each with bacon, watermelon, tomatoes, and croutons; serve with Parmesan Black Pepper Dressing. Refrigerate any leftover dressing in a covered container for up to 1 week.
With no seeds to remove, it's easy to cut the watermelon into cubes — and you have less waste.
Cut head of romaine into quarters, then slice crosswise into bite-size pieces. Toss to separate the pieces.
% Daily Value*
Total Fat 15g 23%
Saturated Fat 5g 25%
Cholesterol 24mg 8%
Sodium 761mg 31%
Carbs 28g 9%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.