Breadless BLT

BLT salad

Name: BLT salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: British
Ingredients: 2 tbsp half-fat mayonnaise; 2 tsp Dijon mustard; 1 tbsp lemon juice; pinch of golden caster sugar; 198g can sweetcorn drained; 55g pack of cooked crispy bacon broken into pieces (reserve 4 whole rashers) – or grill your own rashers; 1 iceberg lettuce shredded; 3 large ripe tomatoes cut into wedges

Chelsie Collins

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins - 15 mins

A star rating of 4 out of 5.2 ratingsRate

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Forget the bacon sarnie - pack a healthier lunchbox with this low-calorie crispy bacon, tomato and roasted sweetcorn salad

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp half-fat mayonnaise
2 tsp Dijon mustard
1 tbsp lemon juice
pinch of golden caster sugar
198g can sweetcorn

drained
55g pack of cooked crispy bacon

broken into pieces (reserve 4 whole rashers) – or grill your own rashers
1 iceberg lettuce

shredded
3 large ripe tomatoes

cut into wedges

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Nutrition: per serving

kcal300

low
fat17g
saturates5g
carbs18g
sugars11g
fibre4g
protein16g
salt3.5g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Make the dressing in a small bowl – mix the mayo, mustard, lemon juice, sugar and some seasoning. Tip the sweetcorn onto a non-stick baking tray and roast in the oven for 10-15 mins until crispy and golden. Set aside to cool.
step 2

Meanwhile, combine the bacon bits with the lettuce and tomatoes in a large bowl. Add the sweetcorn and coat in the creamy dressing. Divide into 4 portions and top each with a rasher of bacon. The salad will keep in the fridge for up to 2 days without the dressing.

RECIPE TIPS

PACKED LUNCH

If you’re making this as a take-to- work lunch, put the dressing in a small separate container alongside your salad box, then dress just before eating.

Recipe from Good Food magazine, July 2015

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A star rating of 4 out of 5.2 ratings

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