BLT Salad with Artichoke Vinaigrette
This salad pays homage to the lunchroom classic without the mayo, bread, and guilt.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Main Course, Salad
Cuisine: American
Servings: 3 servings
Author: Cassy
- 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.
Calories: 373kcal | Carbohydrates: 12g | Protein: 9g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 2369mg | Potassium: 575mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4623IU | Vitamin C: 25mg | Calcium: 81mg | Iron: 2mg