BLT Salad

BLT Salad

6 bacon slices

1/4 loaf Italian bread

1/2 lb cherry tomatoes

1 small red onion

1/2 head lettuce

Dressing:

1/4 C. mayonnaise

1/4 t. minced garlic

1 T. fresh lemon juice

salt and freshly ground pepper to taste

In a skillet, cook bacon until crispy. Drain bacon on a paper towel. Drain all but 1 T. of the bacon fat from the pan.

Cut bread into 3/4 inch cubes. Heat fat to a moderately high heat and add the bread cubes to the pan. Saute cubes until golden. Transfer to a paper towel and cool.

In a small bowl, mix together dressing ingredients. Set aside.

In a large bowl, add torn up lettuce, onions, tomatoes, 1/2 of the bacon and 1/2 of the croutons. Add enough dressing to coat.

Divide salad among plates and top with reserved bacon and croutons.

Serves 2 as a main course.