BLT Salad with Artichoke Vinaigrette

By: Cassy Joy

Disclaimer: This post may contain affiliate links. Any purchases made through these links will result in a small commission for me (at no extra cost for you), but all opinions are my own. You can find our full affiliate disclaimer here

jump to recipe print

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.

Enjoy!

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

Print

BLT Salad with Artichoke Vinaigrette

  • Author: Cassy
  • Yield: 3 full entree or 6 sides

Ingredients

  • 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

Instructions

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

Artichoke Vinaigrette:

  1. Finely chop the artichokes and add to vinegar, olive oil, Italian seasoning, sea salt, and pepper. Add water if it’s too thick.
  2. Pour the vinaigrette over the salad just before serving.
Comments

Your email address will not be published. Required fields are marked *

  1. Chikachef says:

    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!