Best 8 Avocado Tomato Salad With Bacon And Blue Cheese Recipes

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**Avocado, Tomato, and Bacon Salad with Blue Cheese: A Culinary Delight**

Indulge in a symphony of flavors with our tantalizing Avocado, Tomato, and Bacon Salad with Blue Cheese. Featuring a vibrant blend of ripe avocados, juicy tomatoes, crispy bacon, and tangy blue cheese, this salad is a feast for the senses. Tossed in a zesty dressing, each bite offers a harmonious balance of creamy, tangy, and savory notes. Easy to prepare and packed with nutrition, this salad serves as a refreshing side dish or a satisfying main course for lunch or dinner. Vegetarian and vegan alternatives are also included for those seeking plant-based options. Additionally, discover variations of this classic salad, such as the Avocado, Tomato, and Mozzarella Salad with Balsamic Glaze, the Avocado, Tomato, and Shrimp Salad with Lime-Cilantro Dressing, and the Avocado, Corn, and Black Bean Salad with Chipotle Vinaigrette. With a variety of recipes to choose from, you're sure to find the perfect salad to satisfy your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

BACON AVOCADO SALAD



Bacon Avocado Salad image

Everyone in my family loves this bacon and avocado salad-even the younger kids! I serve it at pretty much every get-together I've hosted, and at this point, the recipe's been shared too many times to count. -Noreen McCormick Danek, Cromwell, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 14

3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
4 teaspoons sugar
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon Dijon mustard
SALAD:
1 bunch romaine, chopped (about 12 cups)
3/4 pound bacon strips, cooked and crumbled
3 medium tomatoes, chopped
1 medium red onion, halved and thinly sliced
3 medium ripe avocados, peeled and cubed
2 tablespoons lemon juice
1 cup crumbled Gorgonzola or feta cheese

Steps:

  • Place first 6 ingredients in a jar with a tight-fitting lid; shake well until blended. Refrigerate until serving., In a large bowl, combine romaine, bacon, tomatoes and onion. Toss avocados with lemon juice and add to salad. Sprinkle with cheese. Serve with dressing, shaking the jar to blend again if needed.

Nutrition Facts : Calories 339 calories, Fat 31g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 626mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 5g fiber), Protein 9g protein.

AVOCADO-TOMATO SALAD WITH BACON AND BLUE CHEESE



Avocado-Tomato Salad with Bacon and Blue Cheese image

A great summer salad from Food Network Magazine.

Provided by Daily Inspiration S @DailyInspiration

Categories     Other Salads

Number Of Ingredients 8

2 1/2 pound(s) assorted tomatoes, halved or cut into wedges, if large
- kosher salt and freshly ground black pepper
4 slice(s) thick cut bacon, cooked
1 - avocado
- juice of 1/2 lemon
1 cup(s) blue cheese dressing
2 tablespoon(s) fresh chives or scallions
- crumbled blue cheese for topping

Steps:

  • Place the tomatoes in a large bowl and sprinkle with 1/2 tsp. salt and a few grinds of pepper; set aside until juicy, about 20 minutes.
  • Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 4 minutes per side. Transfer to a plate lined with paper towels and let cool slightly; then crumble into bite-size pieces.
  • Pit and peel the avocado; cut into 1/2 inch pieces and toss with the lemon juice in a large bowl. Add the tomatoes and gently toss. Drizzle with the dressing and top with the bacon, chives and blue cheese.

MY COBB SALAD: ICEBERG, TOMATO, AVOCADO, BACON, AND BLUE CHEESE



My Cobb Salad: Iceberg, Tomato, Avocado, Bacon, and Blue Cheese image

With the crunch of the iceberg and onions, the soft richness of the avocado, the saltiness of the bacon, the sweetness of the tomato, and the bite of the blue cheese, this salad has it all! And it is beautiful to boot.

Provided by Patricia Wells

Categories     HarperCollins     Salad     Bacon     Lettuce     Tomato     Avocado     Blue Cheese     Lunch     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 8

2 1/2 ounces smoked bacon, rind removed, cut into matchsticks (3/4 cup)
1 head iceberg lettuce, chopped (4 cups)
2 ripe heirloom tomatoes, cored, peeled, seeded, and chopped
1 large ripe avocado, halved, pitted, peeled, and cubed
4 ounces chilled blue cheese (preferably Roquefort), crumbled (1 cup)
4 small spring onions or scallions, white part only, trimmed, peeled, and cut into thin rounds
Yogurt and Lemon Dressing
Coarse, freshly ground black pepper

Steps:

  • In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to several layers of paper towels to absorb the fat. Blot the top of the bacon with several layers of paper towels to absorb any additional fat. Set aside.
  • In a large, shallow bowl, combine the bacon, lettuce, tomatoes, avocado, cheese, and spring onions. Toss with just enough dressing to lightly and evenly coat the ingredients. Season generously with pepper, and serve.

BACON, LETTUCE, TOMATO, AND AVOCADO SALAD RECIPE BY TASTY



Bacon, Lettuce, Tomato, And Avocado Salad Recipe by Tasty image

Here's what you need: bacon, romaine lettuce, cherry tomato, cucumber, avocados, olive oil, balsamic vinegar, mustard, salt, lemon

Provided by Robert Broadfoot

Categories     Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 10

8 strips bacon
1 head romaine lettuce, chopped
2 handfuls cherry tomato, or grape tomatoes, halved
½ cucumber
2 avocados, chopped
4 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon mustard
1 teaspoon salt
1 lemon, juiced

Steps:

  • Cook bacon until crispy. Drain on a paper towel, then set aside.
  • Place chopped lettuce, tomatoes, cucumber, avocados and bacon in a large bowl.
  • In a small bowl, mix olive oil, balsamic vinegar, mustard, salt, and lemon juice to form the dressing.
  • Toss the salad with the dressing.
  • Enjoy!

BLUE CHEESE AND TOMATO SALAD



Blue Cheese and Tomato Salad image

Provided by Claire Robinson

Time 1h10m

Yield 6 servings

Number Of Ingredients 7

1/4 cup garlic infused olive oil
3/4 cup (6 ounces) Greek yogurt (fat-free is good here)
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
4 ounces blue cheese, crumbled
Water
4 large heirloom tomatoes, sliced 1/2-inch thick (different colors are best here)

Steps:

  • In a large bowl, whisk together the oil, yogurt, Worcestershire and salt and pepper, to taste. Stir in the blue cheese; and add a little water if it's too thick, until desired consistency. Cover and refrigerate at least 1 hour before serving.
  • To serve arrange the tomatoes on serving plates and season with salt and pepper, to taste. Top with creamy dressing and enjoy!

BACON, AVOCADO & TOMATO SALAD



Bacon, Avocado & Tomato Salad image

The chunkier the veggies, the better. If you want to save on time, use Oscar Meyer Ready to Serve Bacon.

Provided by Krsi Sue

Categories     Pork

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

6 slices bacon
3 tablespoons oil
1 tablespoon vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
3 drops hot sauce
2 medium avocados, peeled and cubed
2 medium tomatoes, cut into 1/2-inch pieces
1 small onion, chopped
lettuce leaf, for serving (optional)

Steps:

  • Fry bacon until crisp, drain & crumble.
  • Mix oil, vinegar, salt, pepper & hot sauce & pour over avocados. Toss gently.
  • Gently fold bacon, tomatoes and onion into avocados.
  • Cover and refrigerate up to 2 hours.
  • Serve on lettuce leaves.

Nutrition Facts : Calories 426, Fat 40.4, SaturatedFat 8.8, Cholesterol 23.1, Sodium 592.4, Carbohydrate 13, Fiber 7.7, Sugar 3, Protein 6.7

ICEBERG WEDGE BLUE CHEESE BACON & TOMATO SALAD



Iceberg Wedge Blue Cheese Bacon & Tomato Salad image

I first tried a salad like this in a restaurant. I think my homemade version is much better. Hat's off to Luby for the outstanding recipe for Blue Cheese Dressing which is the only one I will eat now. I copied the recipe verbatim, and included all steps in making the dressing straight from Luby's recipe, #55514. This is my favorite salad in the summertime, reminds me of a BLT without the bread.

Provided by The Big Cheese

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

1 cup mayonnaise
1 cup sour cream
1/2 cup buttermilk
1/2 teaspoon white pepper
2 tablespoons grated onions
4 dashes Tabasco sauce
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 dash cayenne pepper
1 teaspoon minced garlic
2 teaspoons sugar
6 ounces crumbled blue cheese
1 head iceberg lettuce
8 slices bacon, cooked and crumbled
1 large tomatoes, chopped with seeds removed
8 ounces crumbed blue cheese
salt and pepper

Steps:

  • To make the dressing, combine mayonnaise, sour cream and buttermilk, mixing well.
  • Add remaining ingredients mixing thoroughly.
  • Must refrigerate for 24 hours before serving for best flavor.
  • For the salad assembly, divide iceberg lettuce head into four equal sections, cutting down towards the stem.
  • Place on plates, topping liberally with the blue cheese dressing, crumbled bacon, chopped tomato and crumbled blue cheese.
  • Serve nice and cold, adding salt and pepper to taste.

PATRICIA WELLS'S COBB SALAD: ICEBERG, TOMATO, AVOCADO, BACON, AND BLUE CHEESE



Patricia Wells's Cobb Salad: Iceberg, Tomato, Avocado, Bacon, and Blue Cheese image

Provided by Patricia Wells

Categories     Salad     Cheese     Tomato     Quick & Easy     Dinner     Lunch     Blue Cheese     Bacon     Avocado     Spring     Summer     Healthy     Lettuce     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 4 servings

Number Of Ingredients 8

2 1/2 ounces smoked bacon, rind removed, cut into matchsticks (3/4 cup)
1 head iceberg lettuce, chopped (4 cups)
2 ripe heirloom tomatoes, cored, peeled, seeded, and chopped
1 large ripe avocado, halved, pitted, peeled, and cubed
4 ounces chilled blue cheese (preferably Roquefort), crumbled (1 cup)
4 small spring onions or scallions, white part only, trimmed, peeled, and cut into thin rounds
Yogurt and Lemon Dressing
Coarse, freshly ground black pepper

Steps:

  • 1. In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to several layers of paper towels to absorb the fat. Blot the top of the bacon with several layers of paper towels to absorb any additional fat. Set aside.
  • 2. In a large, shallow bowl, combine the bacon, lettuce, tomatoes, avocado, cheese, and spring onions. Toss with just enough dressing to lightly and evenly coat the ingredients. Season generously with pepper, and serve.

Tips:

  • Use ripe, flavorful avocados and tomatoes for the best results.
  • If you don't have bacon, you can use cooked chicken or shrimp instead.
  • Feel free to add other vegetables to the salad, such as chopped cucumber, bell pepper, or corn.
  • If you are vegetarian, you can omit the bacon and use crumbled tofu or tempeh instead.
  • For a vegan version of the salad, use vegan bacon and blue cheese dressing.
  • Serve the salad immediately after making it, or store it in the refrigerator for up to 24 hours.

Conclusion:

This avocado tomato salad with bacon and blue cheese is a delicious and refreshing dish that is perfect for a summer meal. It is also very easy to make, and you can easily customize it to your own taste. So next time you are looking for a quick and easy salad recipe, give this one a try!

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