BLT & P SaladFeb 16 2012 by
It’s interesting sometimes how recipes are created. I suppose mostly out of necessity, what ingredients you have on hand and of course what pairs well together. This salad was brought together by Sarah asking for suggestions of what spices would go well in a recipe she was making. I first consulted The Flavor Bible but didn’t find any inspiration so I opened my spice cupboard and started taking out bottles and sniffing. Ok, I admit I just like to do this because it’s like aromatherapy to me but as I opened the smoked paprika an idea hit me. I bet I could use something with this smoked paprika to make “bacon” bits. From bacon bits the recipe progressed to bacon, lettuce and tomato and then throw in some peas for color and texture, toss with some of the California Dip left from Super Bowl Sunday and there you have it. A new recipe is born and I gotta say this is one phenomenal salad.
- 1 cup finely diced mushrooms (I used cremini for a darker color but any mushroom will work)
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1-2 tsp smoked paprika
- 1 cup frozen peas
- 1 cup diced tomatoes
- 1 head romaine lettuce or about 2 cups, roughly chopped
- 2 tbsp California Dip
- Place the frozen peas in a colander and run under cold water until no longer frozen. Drain and set aside.
- Heat the oil in a skillet over medium heat. Add the mushrooms, salt and smoked paprika. Saute until the mushrooms have sweated out their liquid, about 4-5 minutes. Reduce heat to low and let continue to cook until browned and almost crispy, about another 5 minutes.
- Once the mushrooms have cooked, prepare your salad by tossing together the lettuce, tomatoes, peas and California Dip. Plate each serving and top equally with the “mushroom bacon bits”.
Makes 2 servings.
Nutrients per serving: Calories: 266, Cal. from Fat: 166, Total Fat: 19g, Sat. Fat: 3g, Carbs: 20g, Fiber: 6g, Sugars: 10g, Protein: 8g, Sodium: 697mg, Chol: 0mg
This salad does not save well so only make the amount you plan on eating right away.
Caesar Salad Dressing is very good on this salad too in place of the California Dip.