Dairy Free

BLT Salad with Artichoke Vinaigrette

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Servings 3 full entree or 6 sides

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I have something for you guys – BLT Salad with Artichoke Vinaigrette!  Who doesn’t like a BLT? I haven’t met anyone. Even tomato-haters make concessions when bacon and lettuce are a part of the package. It’s a winning combination. This salad pays homage to the lunchroom classic without the mayo, bread, and guilt.

The tomatoes I used in this salad were assorted baby heirlooms that I roasted for extra flavor.

I amped the salad up further with an artichoke vinaigrette. I chopped up artichoke hearts and mixed them with champagne vinegar, EVOO, and Italian seasoning. You’ll love it.

You can use whatever “lettuce” you like. I prefer spinach because of the velvety texture and nutrient benefits.


BLT salad on a blue plate

overhead view of a plate of spinach, bowl of artichokes, and cherry tomatoes

roasted cherry tomatoes on a foil lined baking sheet

chopped artichoke hearts on a white cutting board

overhead view of ingredients for vinaigrette

BLT salad on a blue plate

BLT Salad with Artichoke Vinaigrette

By: Cassy
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Servings: 3 full entree or 6 sides


  • 4 cups fresh raw baby spinach
  • 2 cups fresh assorted tomatoes I used baby heirlooms
  • 6 pieces bacon
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sea salt
  • cracked pepper to taste

Artichoke Vinaigrette:

  • ¾ cup chopped artichoke hearts packed in water
  • ¼ cup champagne vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons water
  • 1 tablespoon Italian seasoning
  • 1 teaspoon sea salt
  • cracked pepper to taste


  • Preheat oven to 400 degrees.
  • Line a baking sheet with aluminum foil and set aside.
  • Cut the tomatoes into halves or other bite-sized piece and toss with olive oil, sea salt, and pepper.
  • Spread evenly over the baking sheet and bake at 400 for 10 minutes.
  • Cook the bacon separately and cut into 1 inch pieces. Spread over the spinach.
  • Spread the roasted tomatoes over the spinach and bacon.

Artichoke Vinaigrette:

  • Finely chop the artichokes and add to vinegar, olive oil, Italian seasoning, sea salt, and pepper. Add water if it’s too thick.
  • Pour the vinaigrette over the salad just before serving.
Meet the Author
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Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
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  1. Chikachef says

    Chikachef —  03/06/2012 At 12:42

    You have a real gift for photo’s. This looks delicious and with the flavor combinations, I’m sure to wow some unsuspecting family members too.

    Thanks for always making this look easy. I love your posts!