BLT Blue Cheese Chopped Salad
with Grape Tomatoes, White Cheddar & Crispy Panko
Your favorite sandwich now comes in loaded salad form: Crisp baby lettuce, juicy tomato, and crisp, smoky bacon—unite! Add in shredded white cheddar and toss it all together with tangy, creamy Dijon-infused blue cheese dressing and a sprinkle of smoky bacon fat-toasted panko breadcrumbs to take this sumptuous salad right over the top!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Bacon
2 unit
Baby Lettuce
4 ounce
Grape Tomatoes
2 teaspoon
Dijon Mustard
5 teaspoon
Red Wine Vinegar
1.5 ounce
Blue Cheese Dressing
(Contains Eggs, Milk)
½ cup
Panko Breadcrumbs
(Contains Wheat)
½ cup
White Cheddar Cheese
(Contains Milk)
Not included in your delivery
1 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop. Discard all but a thin layer of bacon fat from pan.
• While bacon cooks, wash and dry produce. • Trim and discard root end from lettuce; chop into bite- size pieces. Halve tomatoes. • In a large bowl, whisk together mustard, vinegar, dressing, and a drizzle of olive oil until smooth.
• Return pan with reserved bacon fat to medium-high heat (if pan seems dry, add a drizzle of oil). Add panko, a pinch of salt, and pepper; cook, stirring occasionally, until golden brown, 3-5 minutes. Transfer to a small bowl.
• Add lettuce, tomatoes, and half the cheddar to bowl with vinaigrette; toss to coat. Taste and season with salt and pepper if desired. • Divide salad between bowls; garnish with remaining cheddar, chopped bacon, and toasted panko. Serve. Bacon is fully cooked when internal temperature reaches 145°.
