It's a new BLT ball-game when you turn the ol' standby sandwich into a portable (and less carb-heavy) salad. Homemade dressing kicks it up a notch, too.
Ingredients:
(For the croutons ...)
1 slice of bread (I use Udi's or Trader Joe's gluten-free)
Butter
Italian seasoning mix
(For the salad...)
One small head of butter lettuce or red lettuce
1/2 cup chopped tomato
1 Tablespoon sliced green onions
2 slices bacon, cooked and crumbled
(For the dressing ...)
1/4 cup white wine vinegar
2 Tablespoons mayo
2 1/2 teaspoons sugar
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
Preparation:
** For the croutons: Preheat oven to 400. Butter the bread slice generously and sprinkle with seasoning. Cut into half-inch cubes. Place cubes butter-side up on parchment-lined baking sheet. Bake 8-10 minutes, until bread cubes are toasty and golden.
** For the salad: Wash and tear lettuce into pieces. Seed and chop your tomato. Slice your green onions into small pieces. Cook and crumble your bacon.
** For the dressing: Combine all seven ingredients into a bowl and whisk, or combine into a covered jar and shake the hell out of it until blended.
Cook & Serve:
Put it all together in a big bowl or on a plate: Lettuce and tomatoes, top with bacon. Sprinkle with green onions and croutons. Drizzle with dressing.
A Little Backstory:
This recipe -- torn out of a magazine from long ago and covered with my revision scribbles -- was jammed into a folder I just threw out. I'm sorry I can't tell where the original recipe was from anymore. If you are the original inventor of this salad, thank you!
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