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5 from 1 vote

BLT Salad with Artichoke Vinaigrette

This salad pays homage to the lunchroom classic without the mayo, bread, and guilt.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course, Salad
Cuisine: American
Servings: 3 servings
Author: Cassy

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

  • 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.

Nutrition

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