BLT Pasta Salad with Romaine Lettuce Dressing

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On The Wendy Williams Show I showed everyone how to make a dish that will be your go-to this spring and summer, BLT Pasta Salad with Romaine Lettuce Dressing.

Yes, the dressing is actually made with lettuce!

Combined with the classic flavors of a BLT sandwich (minus the bread), it's the perfect dish to ring in Spring!

BLT Pasta Salad with Romaine Lettuce Dressing

servings: 4 to 6 servings, with about 2 cups Romaine Lettuce Dressing

Romaine Lettuce Dressing:

  • 2 romaine hearts, halved
  • 5 tablespoons olive oil
  • ½ cup Greek yogurt
  • Juice of 1 lemon
  • 2 teaspoons Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

BLT Pasta Salad:

  • 1 pound short-cut pasta
  • 4 strips extra thick-cut bacon
  • 2 cups Romaine Lettuce Dressing
  • 2 cups lightly packed baby spinach or chopped romaine
  • 2 cups halved grape tomatoes
  • 1 cup finely chopped sundried tomatoes
  • 1 small red onion, very thinly sliced (about 1 cup)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

Romaine Lettuce Dressing:

  1. Heat a grill pan over high heat. Then brush the 4 lettuce halves on the cut side with 1 tablespoon of the oil. Grill the lettuce cut-side-down until it is slightly charred and wilted—about 2 to 3 minutes. Remove the lettuce from the grill pan, coarsely chop it and discard the stems.
  2. Combine the lettuce, remaining 4 tablespoons of oil, yogurt, lemon juice, mustard, salt, and pepper in a food processor or blender. If all of the lettuce does not fit at one time, puree a portion of it, adding more as you do, until it is all in the food processor. Once it has all been pureed, set it aside for later.

BLT Pasta Salad:

  1. Place a large pot of salted water over high heat. When the water boils, add the pasta and cook it according to the package directions. Then drain it, rinse it under cold water, and set it aside.
  2. While the pasta cooks, in a large skillet over medium heat, cook the bacon until it is crispy—about 7 minutes. Transfer the bacon to paper towels. Once it is cool enough to handle, coarsely chop it; this should give you about 1½ cups of bacon pieces. Set the bacon aside for later.
  3. Toss the pasta with the Romaine Lettuce Dressing, spinach or romaine, grape tomatoes, sundried tomatoes, onion, salt, and pepper. Top it with the bacon and serve!
: @NikkiDinki

: @NikkiDinkiCooking
 

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Grilled Romaine + Radicchio Salad with Honey-Orange Dressing

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I LOVE this salad.

Yes, LOVE.

The char from the grill, the slightly bitter radicchio sweetened up by a dressing of honey and orange, and then the burst of fresh grapes to brighten up the smokiness.

Make this for your next dinner party, make it tonight, heck make it for breakfast—just make it!

Grilled Romaine + Radicchio Salad with Honey-Orange Dressing

servings: 4; makes about 1 cup dressing

Honey-Orange Dressing:

  • ½ cup Greek yogurt
  • ¼ cup mayonnaise
  • ¼ cup orange juice
  • 1 tablespoon honey
  • 1 teaspoon white wine vinegar
  • ½ teaspoon kosher salt
  • 1 teaspoon finely chopped chives

Romaine + Radicchio Salad:

  • 2 romaine lettuce hearts, cut lengthwise into 4 wedges
  • 1 radicchio, cut lengthwise into 8 wedges
  • 1 red onion, cut lengthwise into 8 wedges
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1½ cups halved red grapes

Honey-Orange Dressing:

  1. Add the yogurt, mayonnaise, orange juice, honey, vinegar, and salt to a medium bowl. Whisk together until well blended; then whisk in the chives.

Romaine + Radicchio Salad:

  1. Heat a gas or charcoal grill (or plan to use a grill pan). Use a pastry brush to brush the oil over all surfaces of the romaine, radicchio, and onion wedges; then sprinkle the salt evenly over them.
  2. If not using a grill, heat a grill pan over high heat. Working in batches if necessary, arrange the romaine, radicchio, and onions on the hot grill or grill pan. Cook until all pieces are slightly wilted and charred on all sides—1 to 2 minutes per side for the romaine and radicchio, 2 to 4 minutes per side for the onions.
  3. To serve, divide the romaine, radicchio, and onions among 4 plates. Ladle one-quarter of the dressing (about ¼ cup) over each serving. Divide the grapes over the tops.

Make It Meaty:

  • When the veggies are done, leave the grill or grill pan on and cook up a small pork tenderloin. Cut, place next to the veggies and top everything with the dressing.
: @NikkiDinki

: @NikkiDinkiCooking
 

Find more recipes like this in Meat on the Side!

 

You might also like these recipes: