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!
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
Try it with...
Method
- 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.
- Fry the bacon until crispy and allow it to cool. Slice it into lardons.
- Combine all of the yogurt dressing ingredients in a small mixing bowl and season with salt and pepper.
- 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.
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