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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Aaron adores bacon and enjoys a salad with creamy dressing, though the texture of raw tomatoes remains a challenge for him. Julie appreciates the versatility of this salad, and she can substitute avocado for the tomatoes or add grilled chicken to make it an entrée. Ingredients:
1/3 cup nonfat buttermilk |
2 tablespoons reduced-fat mayonnaise |
2 teaspoons extravirgin olive oil |
1 teaspoon white wine vinegar |
1 teaspoon dijon mustard |
1/2 teaspoon freshly ground black pepper |
1/8 teaspoon kosher salt |
1/8 teaspoon ground red pepper |
2 garlic cloves, minced |
3 slices center-cut bacon |
4 cups chopped plum tomato (about 6) |
4 cups (1-inch) cubed italian bread, toasted |
3 cups torn romaine lettuce |
1 cup vertically sliced onion |
Directions:
1. Combine first 9 ingredients in a large bowl, stirring with a whisk. Set aside.
2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings. Crumble bacon, and set aside. Add reserved drippings to bowl; stir with a whisk. Add bacon and remaining ingredients; toss well.
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