Bacon, Lettuce, And Tomato Salad - Country Living Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
DRESSING
1/3 cup: Reduced-fat mayonnaise,
1 tbsp: Cider vinegar,
-dressing,
1/8 tsp: Salt,
1/3 cup: Sour cream,
2 medium: Red onions,
1/4 cup: Water,
1 tbsp: Finely chopped fresh chives,
SALAD
1 package: , (1-lb) thick-sliced bacon
1 Large: egg, hard-cooked
6 cup: Torn mixed greens, (we used
-and finely chopped,
-endive, watercress, and
1 Small: yellow tomato,
-green-leaf lettuce),
-chopped, opt.
1 1/2 lbs: Cherry tomatoes,
8 Slices: toasted French bread,
-preferably on stems,
Directions:
1. Prepare Dressing: In small bowl, whisk together mayonnaise, sour
cream, water, vinegar, and salt; set aside. Cut red onions crosswise
in half. To make onion cups, cut and scoop out each onion half,
leaving bottom intact and about a 1/4-inch- thick shell. Finely chop
enough scooped-out onion to make 1/4 C. (Wrap and refrigerate
leftover onion for another use.) Add chopped onion to mayonnaise
mixture. Fill red-onion cup with dressing, garnish with chives, if
desired, and refrigerate while preparing Salad.
2. Prepare Salad: Heat large skillet over medium-high heat. Roll up
each slice of bacon, starting at either short end. Stand each bacon
roll on either end in hot skillet. Cook 3 to 4 minutes to brown;
drain fat from skillet, holding rolls in place with a saucepan lid.
3. With metal tongs, carefully turn over each bacon roll to stand on
other end; cook 5 minutes or until browned. Transfer bacon rolls to
paper towel to drain.
4. To arrange salad, place 1 1/2 C greens on each serving plate;
cluster some of cherry tomatoes beside greens. Top greens with bacon,
chopped egg, and, if desired, chopped yellow tomato. Place filled
red-onion cups and 2 slices toasted bread on each plate. Serve
immediately.
Source from luhu.jp
cream, water, vinegar, and salt; set aside. Cut red onions crosswise
in half. To make onion cups, cut and scoop out each onion half,
leaving bottom intact and about a 1/4-inch- thick shell. Finely chop
enough scooped-out onion to make 1/4 C. (Wrap and refrigerate
leftover onion for another use.) Add chopped onion to mayonnaise
mixture. Fill red-onion cup with dressing, garnish with chives, if
desired, and refrigerate while preparing Salad.
2. Prepare Salad: Heat large skillet over medium-high heat. Roll up
each slice of bacon, starting at either short end. Stand each bacon
roll on either end in hot skillet. Cook 3 to 4 minutes to brown;
drain fat from skillet, holding rolls in place with a saucepan lid.
3. With metal tongs, carefully turn over each bacon roll to stand on
other end; cook 5 minutes or until browned. Transfer bacon rolls to
paper towel to drain.
4. To arrange salad, place 1 1/2 C greens on each serving plate;
cluster some of cherry tomatoes beside greens. Top greens with bacon,
chopped egg, and, if desired, chopped yellow tomato. Place filled
red-onion cups and 2 slices toasted bread on each plate. Serve
immediately.
Source from luhu.jp