10 minsLunch

BLT bowls with dijon vinaigrette

Makes: four servings
Makes: four servings


  • 16 bacon strips
  • 8 cups lettuce
  • 3 cups cherry tomatoes
  • 2 cucumbers
  • 2 ½ tbsp balsamic vinegar
  • 1 ½ tbsp dijon mustard
  • ¼ cup olive oil


  1. Place a skillet over high heat. Once hot, add bacon and cook 2 to 3 minutes; flip over, and lower heat to medium. Cook 2 to 3 minutes more. Remove and let drain on a paper towel. (This step can be done ahead; store bacon in the fridge in an air-tight container.)

  2. Meanwhile, chop lettuce. Halve cherry tomatoes. Slice cucumber in half lengthwise, then slice widthwise into half-moons. Combine all three in a large bowl.

  3. In a small bowl, whisk together balsamic and mustard. Slowly whisk in olive oil until well blended.

  4. Chop bacon. Add to salad bowl and drizzle with dressing. Toss well to combine.