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BLT Salad w/Creamy Cottage Blue Dressing

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Ingredients:

– 6 slices extra-thick cut slab bacon – 1/2 cup California cottage cheese, divided – 2 ounces California blue cheese crumbles, divided – 1/4 cup California milk – 1/2 teaspoon Worcestershire sauce – 1 small clove garlic, minced – 1/2 tablespoon lemon juice, freshly squeezed – Dash of Tabasco, or other hot sauce – 1/8 teaspoon salt – 1/4 teaspoon fresh ground pepper, plus more for finishing – 2 romaine hearts, or 4 heads baby romaine, halved – 12 ounces grape or cherry tomatoes – 2 tablespoons fresh chives, chopped

Directions:

Serves 4

Preheat oven to 375 degrees. Line a 12”x18” sheet tray with parchment paper.

Lay bacon in a single flat layer on sheet tray.

Cook approx. 20-25 minutes or until bacon is desired consistency.

Remove bacon to a paper-towel lined plate to cool.

Dice bacon into pieces. Set aside.

Put half the cottage cheese, half the blue cheese crumbles, and milk in a food processor.

Blend until smooth then transfer to a small bowl.

Add remaining blue and cottage cheeses, Worcestershire sauce, garlic, lemon juice, hot sauce, salt and pepper and stir to combine.

Divide lettuce among 4 plates.

Pour 1/4 cup dressing over the lettuce.

Garnish each plate with diced bacon, tomatoes, chives, and some more freshly ground black pepper.

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