BLT Salad with Pecans and a Mustard Dressing

I love bacon, lettuce and tomato. As it’s winter I decided to use sun dried tomatoes instead of fresh and added some pecans for some crunch. It’s a slightly odd combination but was very yummy none the less. The mustard dressing made it nice and zingy.

Ingredients (serves 2)

For the Salad
  • 4 slices streaky bacon
  • 1 romaine lettuce, chopped
  • 4 sun dried tomatoes, roughly chopped
  • 12 pecans
  • 2 tbsp fresh parsley, roughly chopped
  • Parmesan shaving
For the Dressing
  • 2 tbsp olive oil
  • 2 tsp whole grain mustard
  • 1 tsp Dijon mustard
  • 1 tsp maple syrup
  • 1 tsp white wine vinegar
  • Small pinch of salt and pepper


  1. Set air fryer to 195 degrees. Add the bacon and cook for 7 minutes. Set aside.
  2. Add the lettuce, pecans, sun dried tomatoes, and parsley. Chop the bacon and add to the salad.
  3. Make the dressing by adding all of the ingredients into a bowl or jar. Whisk or shake to combine.
  4. Pour the dressing over the salad and give it a toss, finish off with the parmesan shavings. Enjoy 😊

3 Comments Add yours

  1. Kevin says:

    I think you’ve found a great combo here!


    1. Hey Kevin, thank you 😀

      Liked by 1 person

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