BLT Lentil Salad with Yogurt Dressing

Did someone say salad? This summery special is a quirky twist on the classic British BLT, crispy crunchy bacon, icey fresh lettuce and plump juicy tomatoes served with a delicious Yeo yogurt dressing. Yummy! This is part two of a three part salad series, find our first and third recipe here!

  • 20 mins
  • Serves 4
  • Beginner

Ingredients

The Salad

  • 2 x 400g Tinned Green Lentils
  • 1 Red onion (sliced)
  • 4 tbsp Cider Vinegar
  • 2 tsp Sugar
  • 1 tsp Salt
  • 300g Cherry Tomatoes (halved)
  • 1 Romaine Lettuce Head (washed and shredded)
  • 180g Organic Streaky Bacon

The Yogurt dressing

  • 200g Yeo Valley Natural Yogurt
  • 1 Garlic Clove (crushed)
  • 1 Lemon (juice & zest)
  • 1 tsp Dijon Mustard
  • 1 tbsp Fresh Parsley (chopped)
  • 1 Tbsp Olive Oil
  • Salt and Pepper

Method

  1. Add the sliced red onion, cider vinegar, sugar and salt to a small mixing bowl and leave it to marinade. When you are ready to use the onion, drain off the excess liquid.
  2. Fry the bacon until crispy and allow it to cool. Slice it into lardons.
  3. Combine all of the yogurt dressing ingredients in a small mixing bowl and season with salt and pepper.
  4. Add the drained lentils, sliced cherry tomatoes, shredded romaine, marinated red onion, bacon and dressing to a large mixing bowl and toss to combine the ingredients.

Similar Recipes

Spinach Soup

  • 15 mins
  • Serves 2
  • Vegetarian
  • Gluten Free

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