BLATs (Bacon-Lettuce-Avocado-Tomato Sandwiches)
Kale Salad with Creamy Poppy Seed Dressing
Ingredients
- 8 slices center-cut bacon, halved
- 1 ripe medium avocado
- 2 Tbsp chopped fresh basil
- 1 Tbsp mayonnaise
- ½ tsp finely grated or minced garlic
- ¼ tsp salt
- ¼ tsp ground pepper
- 8 slices sprouted-wheat bread
- 1 medium tomato, cut into 8 slices
- 4 romaine leaves
- 1 cup alfalfa sprouts
Instructions
- Cook bacon in a large skillet over medium heat until crisp, 5 to 10 minutes. Transfer to a paper towel-lined plate.
- Meanwhile, mash avocado in a medium bowl. Stir in basil, mayonnaise, garlic, salt and pepper.
- Toast bread. Spread about 2 Tbsp of the avocado mixture on 4 slices of toast. Top each with 4 pieces of bacon, 2 tomato slices, 1 lettuce leaf, ¼ cup sprouts and the remaining toast.
Side Dish Ingredients
- ¼ cup mayonnaise
- 2 Tbsp cider vinegar
- 1 Tbsp extra-virgin olive oil
- 1 tsp poppy seeds
- 1 tsp sugar or honey
- ¼ tsp salt
- ¼ tsp ground pepper
- 4 cups coarsely chopped kale, any tough stems removed
- 2 cups matchstick-cut peeled broccoli stems or broccoli slaw
- 2 cups thinly sliced trimmed Brussels sprouts (8 oz)
- ½ cup sliced radicchio
- 3 Tbsp dried cranberries
- 3 Tbsp toasted pepitas
Side Dish Instructions
- Whisk mayonnaise, vinegar, oil, poppy seeds, sugar (or honey), salt and pepper in a large bowl. Add kale, broccoli stems (or slaw), Brussels sprouts, radicchio, cranberries and pepitas; toss until well coated with the dressing.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 6 | |
| Calories |
342
|
158
|
500
|
| Fat (g) | 16 | 12 | 28 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 14 | 4 | 18 |
| Carb (g) | 36 | 11 | 47 |
| Fiber (g) | 10 | 3 | 13 |
| Sodium (mg) | 541 | 181 | 722 |
EatingWell Meal Plan
This recipe selected from the eMeals EatingWell Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
