Cooking With Cooking Light: BLT Salad
Find Out If This “Cooking Light” Recipe Is As Easy As It Seems
If you flip through the pages of the latest “Cooking Light” magazine, you will find at least 50 new recipes that are advertised as being both healthy and easy. My roommate and I decided to put that to the test by attempting to actually make one of these recipes. After flipping through the pages for a while, we finally decided to try the recipe for a BLT Salad.
Here is the recipe:
- 2 cups halved multicolored cherry tomatoes
- 1/8 teaspoon kosher salt
- ¼ cup canola mayonnaise
- 1 ½ tablespoons chopped fresh dill
- ½ teaspoons freshly ground black pepper
- 2 cups loosely packed arugula
- 2 bacon slices, cooked and finely crumbled
How to make it:
- Step One: Combine tomatoes and salt in a large bowl. Let stand for 5 minutes
- Step 2: Combine mayonnaise, juice, dill, and pepper in bowl, stirring with a whisk
- Step 3: Add arugula to tomato mixture; toss. Divide tomato mixture among 4 plates. Drizzle mayonnaise mixture over salads. Sprinkle evenly with bacon.
Review: This recipe really was as easy as it was advertised to be. It only took about twenty minutes to make, and I think it would have been even faster if my roommate and I had been in a real kitchen and not a dorm kitchen with limited space and utensils. There was not a lot required to make the recipe so cleaning up after was also very simple.
The only problem we ran into was that even though the salad was advertised as being something four people could eat for a meal, we found that it was only really enough for two people, and it was not very filling. We both ended up being hungry later in the night, so we felt that it would work better as a side to a larger entrée or as an appetizer at a party.