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B.L.T. Salad
Serves 4 |
Just like the sandwich, but a salad!
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Ingredients:
| 1/2 lb bacon |
| 1/2 cup mayonnaise |
| 2 tablespoons red wine vinegar |
| 1/4 cup finely chopped fresh basil |
| 4 slices French bread, cut into 1/2 inch pieces |
| 1 teaspoon salt |
| 1 teaspoon ground black pepper |
| 1 tablespoon canola oil |
| 1 lb romaine lettuce, rinsed, dried, and torn into bite-size pieces |
| 1 pint cherry tomatoes, quartered |
Directions:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving 2 tablespoons of the drippings.
- In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing stand, covered, at room temperature.
- In a large skillet over medium heat, toss the bread pieces with the salt and pepper. Drizzle with the oil, continue tossing and cook over medium-low heat until golden brown.
- In a large bowl mix together the romaine, tomatoes, bacon and croutons. Pour the dressing over the salad and toss well.
| Course: | Soup |
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