BLT Salad

Makes 4 servings. 15 minute cook time.

Goes great with a warm soup on a cold winter day.


  • 12 ounces (2-3 slices) cooked bacon, chopped

  • 4 cups arugula

  • 2 cups cherry tomatoes, halved

  • 1 cup herb ranch dressing (click for recipe)

  • 2 avocados, sliced to your liking


  1. Toss all of the ingredients together in a bowl.

This recipe is adapted from Danielle Walker's Against all Grain: Meals Made Simple cookbook BLT Salad recipe (p. 104)