BLT Salad

  • Yield 4 servings

Who says a BLT has to be a sandwich? This pretty salad is a great lunch or light dinner. Serve with cornbread and a tall glass of ice tea.


12 slices bacon, crisply-cooked
4 cups romaine, 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 vengar
1/8 teaspoon sugar
-- Salt and pepper, to taste
1/4 cup green onions, sliced


  1. 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.



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