Think of this hearty tossed salad as a deconstructed BLT sandwich, where the bread appears in the form of croutons. Round out the plate with fresh cantaloupe.
6 ounces French bread baguette, cut into 1/2-inch cubes
4 slices hickory-smoked bacon
1 tablespoon olive oil
1/4 cup red wine vinegar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
6 cups torn romaine lettuce
1 1/2 pounds plum tomatoes, cut into 1/2-inch wedges
3 green onions, thinly sliced
1/2 cup (2 ounces) crumbled feta cheese
How to Make It
Preheat oven to 350°.
Layer bread on a baking sheet; coat with cooking spray. Bake at 350° for 18 minutes or until toasted.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Cut bacon into 1/2-inch pieces. Stir oil into bacon drippings in pan; remove from heat. Stir in vinegar, pepper, and salt.
Combine lettuce, tomatoes, and onions in a large bowl; drizzle with vinaigrette. Add bread; toss well to coat. Sprinkle with bacon and cheese. Serve immediately.
Great flavor and super easy. My daughter substituted parmesan cheese for the feta. My only small complaint is that it isn't that substantial for a meal. Needs more bacon - LoL, doesn't everything? Maybe a bread stick along side, though there were plenty of croutons. Cubed avocado would help. Hmmmm....will definitely make again. FWIW, using good quality red wine vinegar and olive oil is essential to this dish.
This salad was delicious! We ended up with a lot of extra croutons, which we saved for another use. There was a little too much of the vinaigrette too. The salad was very satisfying and needed no additional sides. I will definitely be making it again!
Made this salad in stages so I could put the whole thing together everyday for lunch. Yes it was time consuming to do it this way but didn't want the bread to get soogy. I did add more red wine vinegar to the dressing as I didn't have enough dressing to coat the bread the first day for lunch.
This was very good. It took a while to make, however the time investment was worth it as I plan on eating the salad over several days. Since I'm doing that, I kept all the components separate and will combine then when I'm ready to enjoy! I used grape tomatoes instead of plum, since I had them on hand. I also omitted the additional oil and used center cut bacon and reduced fat feta to bring the calories down a bit. This was a very delicious salad! Would definitely make again.
So this took me about an hour to make. I'm a slow cook. This was an amazing salad...right when I made it. However, after spending a night in the fridge the lettuce was all wilted and gross. The bread was soggy and the bacon wasn't crunchy anymore. The recipe says to pour all of the vinaigrette on the salad before serving it. After doing that once, I don't recommend it. I think the reason that this salad did not last very long was because I put everything together when I made it instead of as I ate it. I would definitely recommend keeping the croÃ»tons in a bag in your cupboard until you need them instead of adding them in all at once. That way they stay nice and crisp, instead of getting soggy and tasting like fridge. Same thing with the dressing. Keep it separate from the salad until you are ready to use it. Next time I make this I will try using fresh romaine lettuce instead of the pre-packaged stuff. I think it lasts longer that way.
My husband and I liked this recipe and I will make it again. I used turkey bacon instead of pork bacon. Next time I will add a bit of sugar to the dressing since it seemed a bit strong. This salad was served with light verson of 'loaded' baked potato soup.
This was better than I expected. I didn't think there was enough dressing as I was making it but it turned out to be perfect. More dressing would have overwhelmed the salad. I used a little bit more feta (3 oz total) and spinach in place of romaine because that's what was ready in my garden. Definitely a keeper!
This was very easy to make and quite tasty. I had all of the ingredients on hand except for the Roma tomatoes. I used some Grape tomatoes from my garden but they didn't provide enough of a tomato taste. I will make it again soon, probably when my Italian tomatoes are ripe!
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