Who says a BLT has to be
a sandwich? This pretty salad is great for lunch or a light supper.
Serve with cornbread muffins and a tall, refreshing glass of
iced tea.
BLT
Salad
- 12 slices crisply-cooked
bacon
4 cups shredded romaine
4 roma tomatoes, sliced*
8 ounces fresh mushrooms, thinly sliced
4 tablespoons olive oil
3 tablespoons red wine vinegar
1/8 teaspoon granulated sugar
Salt and pepper, to taste
1/4 cup sliced green onions
- Coarsely crumble bacon
and set aside.
- In large bowl, toss together
romaine, tomatoes and mushrooms.
- Whisk together olive oil,
vinegar, sugar and seasonings; toss with salad mixture and divide
evenly among four dinner plates. Top each salad with some bacon
and sliced green onion.
Serves 4.
*Have a garden full of
luscious red, ripe tomatoes? Use them instead!
Nutritional Information
Per Serving (1/4 of recipe): Calories: 280 calories; Protein:
9 grams; Fat: 24 grams; Sodium: 320 milligrams; Cholesterol:
15 milligrams; Carbohydrates: 10 grams
Recipe and photograph provided
courtesy of Pork, The
Other White Meat.
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