Monday, May 19, 2008

BLT Salad

This recipe comes from Cook's Country. Just make sure the ingredients you use are MSPI-friendly versions!

BLT Salad

3/4 cup mayonnaise
4 (1-inch-thick) slices Italian bread
12 slices thick-cut bacon, chopped
3 tbsp. red wine vinegar
4 cups cherry tomatoes, halved
1 (10-oz.) bag chopped romaine lettuce
Salt and pepper

Adjust oven rack to middle position and heat oven to 475 degrees. Spread 1/4 cup mayonnaise over both sides of bread slices and transfer to baking sheet. Bake until golden brown, 8 to 10 minutes. Let cool 5 minutes, then cut into 1-inch croutons.

Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Transfer to paper towel-lined plate. Discard drippings.

Whisk remaining mayonnaise and vinegar in large bowl. Add bacon, tomatoes, lettuce, and croutons and toss to combine. Season with salt and pepper. Serve.

No comments: