Bacon Lettuce Tomato Salad
- Yield: 4 to 6 side-dish servings
- Prep 25 mins
- Bake 18 mins
hickory-smoked bacon, cut into 1/2-inch pieces
torn romaine lettuce
Homemade Croutons (recipe below)
grape or cherry tomatoes, halved
bottled ranch salad dressing
Kansas City-style or Montreal steak seasoning or dry rib or pork rub
- In a 10-inch skillet, cook bacon until almost crisp. Remove bacon from skillet; discard fat. Drain bacon on paper towels. Set aside.
- In a large salad bowl, combine romaine, Homemade Croutons and tomatoes. In a small bowl, combine ranch salad dressing and steak seasoning. Drizzle dressing over salad; gently toss to coat. Serve immediately. Makes 4 to 6 side-dish servings.
cubed sourdough, Italian or French bread
freshly ground black pepper
- Spread cubed sourdough, Italian or French bread in a single layer in a shallow baking dish. Stir together olive oil, black pepper and kosher salt; pour over bread cubes, tossing to coat. Bake in a 350 degree F oven for 10 minutes. Stir; bake for 8 to 10 minutes more or until crisp and brown. Makes 2 cups.
(Bacon Lettuce Tomato Salad)Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 3, vit. A (IU) 3596, Fat, total (g) 34, vit. C (mg) 22, carb. (g) 16, iron (mg) 2, Thiamin (mg) 0, pro. (g) 10, Riboflavin (mg) 0, cal. (kcal) 468, fiber (g) 3, Potassium (mg) 439, Polyunsaturated fat (g) 11, sugar (g) 4, calcium (mg) 40, Monosaturated fat (g) 18, Cobalamin (Vit. B12) (µg) 0, sat. fat (g) 10, sodium (mg) 908, chol. (mg) 38, Folate (µg) 113