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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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âIn my family of six, itâs hard to find a vegetable or salad that everyone will eat, but they all raved about this one,â enthuses Susie Clayton of South St. Paul, Minnesota. âWith garden-fresh basil, this salad is easy, but mouthwatering.âSusie Clayton, South St. Paul, Minnesota Ingredients:
1 pound sliced bacon, cut into 1-inch pieces |
1/4 cup butter, cubed |
4 slices white bread, crusts removed and cut into 1-inch cubes |
1/2 cup mayonnaise |
3 to 5 tablespoons minced fresh basil |
2 tablespoons red wine vinegar |
1/2 teaspoon pepper |
1/2 teaspoon minced garlic |
6 cups torn romaine |
1-1/2 cups grape tomatoes |
Directions:
1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Set bacon and drippings aside.
2. In another large skillet, melt butter. Add bread cubes; cook over medium heat for 4-5 minutes or until golden brown, stirring frequently. Remove to paper towels; cool.
3. For dressing, in a small bowl, whisk the mayonnaise, basil, vinegar, pepper, garlic and reserved drippings. In a large bowl, combine the romaine, tomatoes and bacon. Drizzle with dressing and toss to coat. Top with croutons. Yield: 6 servings.
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