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BLT Salad



Servings: 4
Prep Time: 10
Cook Time: 0
Prep Method:


12   slices Cloverdale bacon, crisply-cooked
4   cups romaine lettuce, shredded
16   dried tomato halves, drained if packed in oil, rehydrated if dried
8   ounces fresh mushrooms, thinly sliced
4   tablespoons olive oil
3   tablespoons red wine vinegar
1/8   teaspoon sugar
  salt and pepper to taste
1/4   cup green onions, sliced


Coarsely crumble bacon and set aside. In large bowl, toss together romaine, tomatoes and mushrooms. Whisk together olive oil, vinegar, sugar and seasonings; toss with salad mixture and divide evenly among four dinner plates. Top each salad with some bacon and sliced green onion.