What is the preparation time for Porky BLT Salad?

The preparation time for Porky BLT Salad with a honey-mustard dressing is between 30 and 35 minutes.

What is the total time required to make Porky BLT Salad with a honey-mustard dressing?

The total time required to make Porky BLT Salad with a honey-mustard dressing is between 30 and 35 minutes.

What are the main ingredients in Porky BLT Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Porky BLT Salad?

Calories: 1180, Carbs: 142 grams, Fat: grams, Protein: 36.7 grams, Sugar: 53.7 grams, Salt: 1637 grams

How do I prepare Porky BLT Salad?

PREP STEPS: Roughly chop the almonds and set aside. Tear ½ of the baguette into bite-sized chunks and set aside. Rinse the tomato, the green leaves, and the bell pepper. Roughly dice the tomato and place into a bowl. Deseed and cut ½ of the pepper into strips and add to the bowl of tomatoes. Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Dice the avocado, add to the bowl of veg, and drizzle over ½ the lemon juice. Season and set aside. Drain and crumble the feta. Set aside. ALL THE ALMONDS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. ADD CRUNCHY & CREAMY: To the bowl of prepped veg, toss through the rinsed leaves, ½ the toasted almonds, the crumbled feta, the crunchy croutons, a drizzle of olive oil, and seasoning. Set aside. MMMAYO: In a small bowl, combine the mayo, the remaining lemon juice (to taste), and the reserved liquid bacon fat (to taste). Heat for 1-2 minutes. If it has cooled and hardened, add a splash of water to loosen. Season and set aside. AN A+ BLT SALAD: Serve up the avo & crouton salad and top with the crispy bacon pieces. Generously drizzle over the honey-mustard bacon dressing and garnish with the remaining toasted nuts. BRING ON THE BACON: Return the pan to medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan, reserving any bacon fat left behind in the pan, and drain on paper towel. Allow to cool slightly and cut into pieces. CRISPY CROUTONS: Toss the bread chunks with a drizzle of olive oil and seasoning. Return the pan to medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel.

What should be prepared from my kitchen to make Porky BLT Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Porky BLT Salad

A deconstructed BLT sandwich, made into a salad! Featuring all the well-loved familiar flavours, such as crispy bacon, fresh greens, tangy tomato, creamy avo, and crumblings of feta. Elevated with a bacon & honey-mustard dressing, crispy sourdough croutons, and toasted almonds.

Porky BLT Salad

with a honey-mustard dressing

Hands on Time: 30 - 35 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Almonds
Avocado
Avocados
Bell Pepper
Bell Peppers
Danish-style Feta
Green Leaves
Honey Mustard Mayo
Lemon Juice
Sourdough Baguette
Sourdough Baguettes
Streaky Pork Bacon
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

PREP STEPS
Roughly chop the almonds and set aside. Tear ½ of the baguette into bite-sized chunks and set aside. Rinse the tomato, the green leaves, and the bell pepper. Roughly dice ½ the tomato and place into a bowl. Deseed and cut ½ the pepper into strips and add to the bowl of tomatoes. Halve the avocado and set aside half for another meal. Peel the skin off, keeping the flesh intact. Dice the avocado, add to the bowl of veg, and drizzle over ½ the lemon juice. Season and set aside. Drain and crumble the feta. Set aside.
ALL THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY CROUTONS
Toss the bread chunks with a drizzle of olive oil and seasoning. Return the pan to medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
ADD CRUNCHY & CREAMY
To the bowl of prepped veg, toss through the rinsed leaves, ½ the toasted almonds, the crumbled feta, the crunchy croutons, a drizzle of olive oil, and seasoning. Set aside.
BRING ON THE BACON
Return the pan to medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan, reserving any bacon fat left behind in the pan, and drain on paper towel. Allow to cool slightly and cut into pieces.
MMMAYO
In a small bowl, combine the mayo, the remaining lemon juice (to taste), and the reserved liquid bacon fat (to taste). Heat for 1-2 minutes. If it has cooled and hardened, add a splash of water to loosen. Season and set aside.
AN A+ BLT SALAD
Serve up the avo & crouton salad and top with the crispy bacon pieces. Generously drizzle over the honey-mustard bacon dressing and garnish with the remaining toasted nuts.

Almonds - 10g
Sourdough Baguette - 1
Tomato - 1
Green Leaves - 20g
Bell Pepper - 1
Avocado - 1
Lemon Juice - 20ml
Danish-style Feta - 30g
Streaky Pork Bacon - 4 strips
Honey Mustard Mayo - 1 unit

Download the Recipe

Serves 2

PREP STEPS
Roughly chop the almonds and set aside. Tear ½ of the baguette into bite-sized chunks and set aside. Rinse the tomato, the green leaves, and the bell pepper. Roughly dice the tomato and place into a bowl. Deseed and cut ½ of the pepper into strips and add to the bowl of tomatoes. Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Dice the avocado, add to the bowl of veg, and drizzle over ½ the lemon juice. Season and set aside. Drain and crumble the feta. Set aside.
ALL THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY CROUTONS
Toss the bread chunks with a drizzle of olive oil and seasoning. Return the pan to medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
ADD CRUNCHY & CREAMY
To the bowl of prepped veg, toss through the rinsed leaves, ½ the toasted almonds, the crumbled feta, the crunchy croutons, a drizzle of olive oil, and seasoning. Set aside.
BRING ON THE BACON
Return the pan to medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan, reserving any bacon fat left behind in the pan, and drain on paper towel. Allow to cool slightly and cut into pieces.
MMMAYO
In a small bowl, combine the mayo, the remaining lemon juice (to taste), and the reserved liquid bacon fat (to taste). Heat for 1-2 minutes. If it has cooled and hardened, add a splash of water to loosen. Season and set aside.
AN A+ BLT SALAD
Serve up the avo & crouton salad and top with the crispy bacon pieces. Generously drizzle over the honey-mustard bacon dressing and garnish with the remaining toasted nuts.

Almonds - 20g
Sourdough Baguette - 1
Tomato - 1
Green Leaves - 40g
Bell Pepper - 1
Avocado - 1
Lemon Juice - 40ml
Danish-style Feta - 60g
Streaky Pork Bacon - 8 strips
Honey Mustard Mayo - 1 unit

Download the Recipe

Serves 3

PREP STEPS
Roughly chop the almonds and set aside. Tear ½ of the baguettes into bite-sized chunks and set aside. Rinse the tomatoes, the green leaves, and the bell peppers. Roughly dice 1½ of the tomatoes and place into a bowl. Deseed and cut ½ of the peppers into strips and add to the bowl of tomatoes. Halve the avocados and set aside one of the halves for another meal. Peel the skin off, keeping the flesh intact. Dice the avocado, add to the bowl of veg, and drizzle over ½ the lemon juice. Season and set aside. Drain and crumble the feta. Set aside.
ALL THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY CROUTONS
Toss the bread chunks with a drizzle of olive oil and seasoning. Return the pan to medium heat. When hot, toast the bread until crispy, 4-5 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
ADD CRUNCHY & CREAMY
To the bowl of prepped veg, toss through the rinsed leaves, ½ the toasted almonds, the crumbled feta, the crunchy croutons, a drizzle of olive oil, and seasoning. Set aside.
BRING ON THE BACON
Return the pan to medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan, reserving any bacon fat left behind in the pan, and drain on paper towel. Allow to cool slightly and cut into pieces.
MMMAYO
In a small bowl, combine the mayo, the remaining lemon juice (to taste), and the reserved liquid bacon fat (to taste). Heat for 1-2 minutes. If it has cooled and hardened, add a splash of water to loosen. Season and set aside.
AN A+ BLT SALAD
Serve up the avo & crouton salad and top with the crispy bacon pieces. Generously drizzle over the honey-mustard bacon dressing and garnish with the remaining toasted nuts.

Almonds - 30g
Sourdough Baguettes - 2
Tomatoes - 2
Green Leaves - 60g
Bell Peppers - 2
Avocados - 2
Lemon Juice - 60ml
Danish-style Feta - 90g
Streaky Pork Bacon - 12 strips
Honey Mustard Mayo - 2 units

Download the Recipe

Serves 4

PREP STEPS
Roughly chop the almonds and set aside. Tear ½ of the baguettes into bite-sized chunks and set aside. Rinse the tomatoes, the green leaves, and the bell peppers. Roughly dice the tomatoes and place into a bowl. Deseed and cut ½ of the peppers into strips and add to the bowl of tomatoes. Halve the avocados and remove the pips. Peel the skin off, keeping the flesh intact. Dice the avocado, add to the bowl of veg, and drizzle over ½ the lemon juice. Season and set aside. Drain and crumble the feta. Set aside.
ALL THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY CROUTONS
Toss the bread chunks with a drizzle of olive oil and seasoning. Return the pan to medium heat. When hot, toast the bread until crispy, 4-5 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
ADD CRUNCHY & CREAMY
To the bowl of prepped veg, toss through the rinsed leaves, ½ the toasted almonds, the crumbled feta, the crunchy croutons, a drizzle of olive oil, and seasoning. Set aside.
BRING ON THE BACON
Return the pan to medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan, reserving any bacon fat left behind in the pan, and drain on paper towel. Allow to cool slightly and cut into pieces.
MMMAYO
In a small bowl, combine the mayo, the remaining lemon juice (to taste), and the reserved liquid bacon fat (to taste). Heat for 1-2 minutes. If it has cooled and hardened, add a splash of water to loosen. Season and set aside.
AN A+ BLT SALAD
Serve up the avo & crouton salad and top with the crispy bacon pieces. Generously drizzle over the honey-mustard bacon dressing and garnish with the remaining toasted nuts.