BLT (Bacon, Lettuce and Tomato) sandwiches are a fan favorite this time of year when you can grab a tomato from the yard and slice big slabs of it for your sandwich. I purposely omit the L when making my BLT because I am of the opinion that lettuce doesn't really belong on a sandwich but what do I know?? Now a BLT salad might just balance things out!
1 lemon (I have NEVER in my life added lemon to my BLT)
1/3 C. low fat buttermilk
2 tbsp. light mayonnaise
1 tbsp. snipped fresh chives
8oz. bacon, cut into 1 inch pieces
3 slices good quality white bread, well toasted
1 tbsp. cider vinegar
1 tbsp. brown sugar
1 head Bibb or Boston lettuce, leaves separated
3 medium heirloom tomatoes, sliced
From lemon, into a small bowl, grate 1/2 tsp. peel and squeeze 2 tsp. juice. Whisk in buttermilk, mayonnaise, chives, and 1/4 tsp. salt.
In a 12 inch nonstick skillet, cook bacon on medium 9 to 14 minutes or until browned and crisp, stirring occasionally. With slotted spoon, transfer bacon to paper towel lined plate.
Cut each slice bread into 4 traingles; transfer to medium bowl. Drizzle with 2 tbsp. bacon fat, tossing to coat. Discard remaining bacon fat.
To same skillet, add vinegar and sugar. Cook 1 minute or until sugar dissolves and mixture is slightly reduced, stirring constantly. Return bacon to skillet, tossing and stirring to coat. Remove from heat.
Arrange lettuce on serving platter. Top with bread and tomatoes. Sprinkle with bacon. Serve salad with dressing.
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