This BLT Salad was made from plant based bacon, romaine lettuce, and grape tomatoes and topped with a homemade dressing, croutons and blue cheese crumbles.
2 Bunch’s of romaine lettuce, washed and chopped
2 Cups of grape tomatoes, halved
1/2 Red onion, chopped
1 Avocado, peeled and chopped
1 Cup of vegan feta cheese, crumbled
5 Slices of vegan bacon
Garnish with fresh basil, chopped
12 oz of crusty bread
1/3 Cup of olive oil, or as needed
2Tablespoons of Italian seasoning
2 Cloves of garlic, minced
3/4 Teaspoon of Himalayan salt
1/2 Teaspoon of black pepper
1/4 Cup of vegan Parmesan cheese
1/2 Cup of nondairy greek yogurt or nondairy sour cream
2 Tablespoons of nondairy almond milk
1 Teaspoons of fresh lemon juice
2 Teaspoons of chives, chopped
1 Tablespoon if Italian seasoning
1/2 Teaspoon of onion powder
1 Clove of garlic, minced
Himalayan salt and pepper
-Preheat oven to 400F.
-Cut the bread into cubes then make the croutons by tossing the cubed bread in a large bowl with olive oil and seasoning. Add to a baking sheet with parchment paper and bake for 20 minutes or until they are crispy then set aside.
-To make the dressing, in a small bowl, combine the Greek yogurt, nondairy milk, minced garlic lemon juice, Italian seasoning, onion powder, Himalayan salt and pepper. Whisk until smooth. Set aside.
-Place the vegan bacon strips in a cast iron skillet with 1 tablespoon of olive oil and prepare according to directions on packaging. Then set aside.
-in a large bowl, add the chopped romaine lettuce, halved tomatoes, croutons, crumbled vegan bacon, chopped avocado and crumbled vegan cheese. Pour dressing and toss to combine. Garnish with fresh basil and enjoy!