BACON, LETTUCE, AND TOMATO SALAD

Bacon, Lettuce, and Tomato Salad image

Provided by Penny Burdge

Time 20m

Number Of Ingredients 15

CROUTON INGREDIENTS
4 slice bacon
1 tsp sea salt
1 tsp freshly ground pepper
2 Tbsp canola oil
4 slice bread, cubed
MAIN SALAD INGREDIENTS
1 lb lettuce leaves, (any kind except iceberg)
1/2 lb bacon
2 large tomatoes, diced
DRESSING INGREDIENTS
1/2 c mayonnaise (not salad dressing)
2 Tbsp red wine vinegar
2 Tbsp bacon drippings
1/4 c fresh basil, finely chopped

Steps:

1. In a skillet, cook the 4 slices of bacon until they are crisp, but not burnt. Remove from skillet, crumble when cooled enough to handle and set aside. Pour off, but SAVE the bacon drippings to make the dressing. (See below)
2. Add the salt, pepper and canola oil to the skillet and bring it back up to medium-high heat. Add the cubed bread and toss well. Cook and stir until the bread is a bit crispy on the outside, but not burnt.
3. Tear the cleaned lettuce into bite-sized pieces and place in a large salad bowl. Add the tomatoes. Add the 1/2 pound of cooked and crumbled bacon and the 4 crumbled slices of bacon used to make drippings for the dressing(from step 1) Toss it to mix it well.
4. Make the Dressing: Combine all the dressing ingredients in a glass jar with a lid, and shake it all vigorously until well-blended. If it seems too think, just add another teaspoon of vinegar. Too thin, add a bit more mayo.