In the dead of winter, it’s hard to think about BLTs. ’cause as much as bacon’s the star in that sandwich, where is it without the supporting role of a nice native tomato? I loathe the cold and lack of sun this time of year. Apparently, tomatoes do, too, since they don’t grow here now (well, nothing does, that’s part of the problem, but I digress).

Luckily, grape tomatoes always taste good. Sure, they are sweeter to me straight off my deck in the summertime, but no matter where they come from, they never disappoint. And working them into a sexy salad is a fun way to get your off-season BLT fix. I should mention, I invited avocado to the party by making a little bacon guacamole. It’s more of a formula than a recipe. Let me show you how.

for two, or barring someone to share with me, I eat the whole thing myself 🙂

spring mix (or whatever lettuce combo you like best)
2 slices of your favorite bacon, cooked and chopped (mine comes from M’town’s Meadow Meat)
1 ripe avocado
a wedge of lemon or lime
a handful of grape tomatoes (maybe 5-7, depending on size, doowutchyalike)
a slice of sweet onion, diced
a kitchen teaspoonful of mayo (i.e. grab a teaspoon from the silverware drawer and don’t be shy)
Kosher salt to taste

Cook the bacon, drain, set aside to cool and chop.

Meantime, chop a slice of sweet onion and cut up the grape tomatoes–add to a medium bowl. Dice the avo and add to the bowl. Squeeze the lemon or lime over the top. Add chopped bacon and mayo; add salt to taste.

Plate your spring mix (or lettuce)–spoon the bacon guac over the top. Toss together–it’s your dressing, so enjoy it!

Counting the days till spring (45!), I remain, your friend,
The bacon-loving Kat >>^..^<<

It’s winter, I’ve had spring fever since January…and isn’t it amazing how a pound or two can creep up on you when you’re stuck in the house snacking on your Valentine’s candy?! Time for a green lunch.

Why can’t it be just a little sexy? How about a delicious turkey club without the bread? It’s a nice way to make a meal out of a salad and not feel deprived.

turkey club salad = sexy green lunch

I made blue cheese dressing for the first time, by halving a recipe Nancy (Phurstluv) kindly provided on Chowhound, adapted from Fine Cooking. I’ve been wanting to try this since the summer. Here it is, halved, for those of you who are cooking just for you–or for two–as I often do!


½ cup mayonnaise
¼ cup sour cream (I used Daisy Light)
a few splashes of half-and-half
1/3 cup crumbled blue cheese
(try Buttermilk Blue from Wisconsin–mmmmm–see link below)
1 clove garlic, run through garlic press
1 ½ teaspoons fresh lemon juice
¼  tsp. kosher salt
freshly ground black pepper

Yields 1 cup

Here is the original recipe:

About Buttermilk Blue:

And now, the salad! A mound of spring mix, topped with grape tomatoes, slices of turkey from the deli, 2 slices of crumbled bacon, sliced cukes, half an avocado, decorated with a few dollops of homemade blue cheese dressing. So I had two cookies after that. Is that wrong? 🙂