Who says a BLT has to be a sandwich? This versatile bacon and tomato salad can be served as a side salad or entrée salad for lunch, brunch or a light supper. Serve with slices of French or sourdough bread and tall, glasses of refreshing iced tea.
Tip: Make it a hearty "BLT and C" salad by adding shredded cheddar cheese.
12 to 16 slices crisply-cooked bacon
4 cups shredded romaine
4 roma tomatoes, sliced*
8 ounces fresh mushrooms, thinly sliced
1/2 cup toasted bread croutons
1/2 cup vegetable or olive oil
6 tablespoons red wine vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt, or to taste
1/4 teaspoons freshly ground black pepper, or to taste
1/4 cup sliced green onions
- Coarsely crumble bacon and set aside.
- In large bowl, toss together romaine, tomatoes, mushrooms and croutons.
- Whisk together olive oil, vinegar, sugar, salt and pepper.
- Toss half of the vinaigrette with salad mixture and divide evenly among four dinner plates.
- Top each salad with bacon and sliced green onion.
- Offer the remaining vinaigrette on the side for those prefer extra dressing (store any unused portion in refrigerator).
Makes 4 servings.
*Have a garden full of luscious red, ripe tomatoes? Use them instead!
Nutritional Information Per Serving (1/4 of recipe using 12 slices bacon): Calories: 280 calories; Protein: 9 grams; Fat: 24 grams; Sodium: 320 milligrams; Cholesterol: 15 milligrams; Carbohydrates: 10 grams.
Recipe and photograph provided courtesy of National Pork Board.