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BLTs, Apple Slaw, Carrot Fries

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

A classic quickie, BLTs and veggies will surely hit the spot!

BLTs

BLTs, Apple Slaw, Carrot Fries

Course: Dinner, Lunch, Main Dish
Cuisine: Sandwiches
Recipe Type: 90/10 Dairy Free, 90/10 Regular
Author: Heidi Boortz
Servings : 4

Ingredients

BLTs

  • 8 slices uncured bacon
  • 2 tomato medium, sliced
  • 1 avocado sliced
  • 4 leaves butter lettuce
  • 8 slices 100% Whole Grain Bread with no high fructose corn syrup
  • mustard optional

Apple Slaw

  • 1/4 cup apple cider vinegar
  • 1 Tbsp Dijon mustard
  • 1 Tbsp honey
  • 1/2 tsp salt
  • pinch pepper
  • 2 Tbsp extra virgin olive oil
  • 1 package coleslaw mix 10 oz.
  • 1 jicama small, peeled and diced
  • 2 apple medium, cored and diced, honeycrisp or granny smith

Carrot Fries

  • 6 carrot large, peeled and cut into wedges
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp salt

Instructions

BLTs

  • Cook bacon until crispy. Place on paper towels and set aside. Toast bread. Assemble sandwiches: toast, mashed avocado, bacon, tomatoes, and lettuce followed by toast.

Apple Slaw

  • Combine first 6 ingredients in a small bowl. Whisk until well combined. Combine remaining ingredients in a medium bowl. Toss well. Pour vinegar mixture over coleslaw. Toss to coat.

Carrot Fries

  • Preheat oven to 400. Line a baking sheet with parchment paper. Toss carrot wedges in olive oil until well coated. Arrange in a single layer on baking sheet. Sprinkle with salt. Bake at 400 for 20 minutes.
Tried this recipe?Let us know how it was!
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