Recipes Ingredients Meat & Poultry Pork Recipes Bacon, Lettuce, and Tomato Salad By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 12, 2017 Print Share Share Tweet Pin Email Servings: 12 Can't choose between a crisp, refreshing salad and a satisfying BLT sandwich? This recipe combines the two for a crowd-pleasing side or meal. Ingredients 24 strips (cut ¼ inch thick) bacon, (1 pound) 2 ½ bunches lettuce, such as romaine, Bibb, or green oakleaf 1 cup Avocado Dressing for BLT Salad 2 pounds tomatoes, preferably red and yellow 1 pint cherry tomatoes Salt and freshly ground black pepper Directions Heat oven to 350 degrees. Arrange bacon strips on a wire rack set over a baking pan. Place pan in oven until bacon is golden brown and crisp, about 40 minutes. Remove from oven, being careful of the bacon fat that has collected under the rack, and set aside. Arrange lettuce in the bottom of a salad bowl; drizzle with half the avocado dressing. Cut tomatoes into 1/4-inch-thick slices; cut cherry tomatoes, depending on size, in half. Arrange tomato slices over lettuce; scatter cherry tomatoes over tomato slices. Arrange whole bacon strips over tomatoes. Drizzle with remaining avocado dressing, season with salt and pepper to taste, and serve immediately. Print