Bacon, Lettuce and Tomato Salad |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Crisp bacon makes this salad a real winner. I use turkey bacon with good success. Please don't try to substitute those artificial bacon bits in this recipe, it just won't work. Ingredients:
1/2 lb bacon |
1/2 cup low-fat 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:
1. Cook bacon until it is crisp by your favorite method.
2. Crumble, and set it aside, reserving 2 tablespoons of the drippings in a small bowl.
3. Whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing sit, covered, at room temperature while you finish making the salad.
4. In a large skillet over medium heat, toss the bread pieces with the salt and pepper.
5. Drizzle with the oil, and cook, stirring constantly, until the croutons are crisp and golden brown.
6. In a large salad bowl mix together the romaine, tomatoes, bacon and croutons.
7. Pour the dressing over the salad and toss well.
8. Serve immediately.
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