I love BLT sandwiches and decided to transfer my favorite ingredients to a salad, jazz it up a little with fresh mozzarella, avocado and tomatillo, and top with homemade croutons and buttermilk ranch dressing. Mmmmm… This is a salad that is best when assembled to the diner's preference. Love avocado? Put more on! Not crazy about mozzarella? Leave it off! Think you might like some green onions sprinkled on top? Go for it! Choose your choice and enjoy!
- Mixed baby lettuces
- Heirloom tomatoes (in at least two colors), sliced
- Tomatillo, sliced
- Avocado, sliced
- Bacon, cooked and crumbled
- Ciliegine (tiny mozzarella balls)
- Buttermilk dressing
- 3 cups day old baguette, cut into ¾ inch cubes
- 3 T butter
- Italian Seasoning
- Sea salt
Heat oven to 350 degrees. Line baking sheet with aluminum foil or parchment. Melt butter in skillet. Add bread cubes. Season liberally. Toss in butter until coated. Spread bread cubes on baking sheet in a single layer. Bake for 10 minutes, turning once, until lightly browned. Cool.
Assemble all salad ingredients to your preference and enjoy!