Sunday, December 2, 2007

BLT Salad

I like finding some variations on the usual "green" salad. This doesn't go over well as a leftover, but it's great fresh! You can substitute balsamic vinegarette (sp?) for the mayo dressing for a little different taste (and a lower fat recipe.)

1 pound bacon
3/4 cup mayonnaise
1/4 cup milk
1 teaspoon garlic powder
1/8 teaspoon ground black pepper
salt to taste
1 head romaine lettuce - rinsed, dried and shredded (Iceberg lettuce doesn't work as well)
2 large tomatoes, chopped
2 cups seasoned croutons (or chopped up french bread toasted in the oven)


1. Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.

2. In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.

3. Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.

OPTIONS: Add avocado, cheese, or whatever you please!