BLT SALAD WITH RANCH

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BLT Salad with Ranch image

Provided by Sheila Lukins

Yield makes 4 servings

Number Of Ingredients 8

1/2 pound slab bacon, cut into 1x1/4-inch pieces
4 cups cubed (1 inch) French bread
1 teaspoon dried thyme
4 cups baby arugula
4 cups frisée
4 ripe tomatoes, cut into 1-inch cubes
2 tablespoons snipped fresh chives
1/2 cup prepared ranch dressing

Steps:

  • 1. Cook the bacon in a nonstick skillet over medium-low heat until golden brown. Drain on paper towel. Reserve 2 tablepsoons of the bacon fat.
  • 2. Preheat the oven to 350°F.
  • 3. Toss bread cubes with bacon fat, thyme, salt, and pepper. Spread in a single layer on a rimmed baking sheet and bake until golden, 12-15 minutes, shaking the pan once.
  • 4. Place arugula and frisée in a bowl.

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