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Charred BLT Salad
- 1 pint grape tomatoes
- Salt and pepper, to taste
- 2 tablespoons olive oil, plus more for drizzling on lettuce
- 3 romaine lettuce hearts, halved lengthwise
- 100g (3.5oz) HORMEL® Real Bacon Bits, Pieces or Crumble
- 60g (2 oz) blue cheese, crumbled
- Ingredients for pesto vinaigrette:
- 5 tablespoons olive oil
- 2 tablespoons pesto
- 2 tablespoons balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 3 cloves garlic, minced
- Salt and pepper, to taste
- 1.To make vinaigrette, stir together all ingredients until combined.
- 2.Heat grill to medium-high heat.
- 3.Make an aluminum foil packet large enough for tomatoes, then place tomatoes on foil and sprinkle them with salt, pepper and 2 tablespoons olive oil.
- 4.Wrap tomatoes in foil. Grill 10 to 15 minutes or until tomatoes shrink and are soft to the touch.
- 5.Drizzle cut sides of lettuce with olive oil and place lettuce, cut side down, on BBQ grill rack coated with cooking spray.
- 6.Cook lettuce 5 minutes or until the leaves begin to wilt and are marked with grill marks; remove to platter.
- 7.Top romaine with tomatoes, HORMEL® Real Bacon Bits, Pieces or Crumble, cheese, and pesto vinaigrette.
