Sheet Pan BLT Salad

Name: Sheet Pan BLT Salad
Total time: 30
Yield: 4
Ingredients: 8 slices peppered bacon; 12 ounces sourdough bread; 12 ounces crusty bread cubes; 1 pint cherry tomatoes; 0.75 teaspoon kosher salt; 0.25 teaspoon ground black pepper; 4 cups arugula; 1 medium avocado - peeled, pitted, and quartered; 3 tablespoons mayonnaise; 1 medium lemon, juiced; 0.25 teaspoon kosher salt; 0.25 teaspoon ground black pepper

Recipe by Nicole McLaughlin from allrecipes.com

Lunch 30 Mins.

Ingredients

4 servings

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8 slices peppered bacon
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12 ounces sourdough bread
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12 ounces crusty bread cubes
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1 pint cherry tomatoes
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0.75 teaspoon kosher salt
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0.25 teaspoon ground black pepper

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4 cups arugula
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1 medium avocado - peeled, pitted, and quartered
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3 tablespoons mayonnaise
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1 medium lemon, juiced
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0.25 teaspoon kosher salt
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0.25 teaspoon ground black pepper

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Arrange bacon in a single layer on a sheet pan.
Bake in the preheated oven until crisp, about 15 minutes, turning halfway through. Remove from the oven and transfer to a paper towel-lined plate to drain. Chop when cool enough to handle.
Add bread cubes and cherry tomatoes to the bacon drippings in the sheet pan. Sprinkle with salt and pepper and toss until evenly coated.
Return to the oven and bake until bread is toasted and tomatoes have started to burst, about 10 minutes. Remove from the oven. Add arugula and toss to coat.
Combine avocado, mayonnaise, lemon juice, salt, and pepper in a food processor; process until smooth. Drizzle avocado mayo evenly over salad, then sprinkle chopped bacon over top. Serve immediately.