BLT Salad


1/2 pound bacon
1/2 cup mayonnaise
2 tablespoons red wine vinegar
1/4 cup finely chopped fresh basil
4 medium slices French bread, cut into 1/2 inch pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon canola oil
1 pound romaine lettuce-rinsed, dried, and torn into bite size pieces
1 pint cherry tomatoes, quartered


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 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.


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