Bacon Lettuce Mozzarella And Tomato Salad
- 1 (16 ounce) bottle vinaigrette (Olive Oil Vinaigrette)
- 1/3 cup lime juice
- 8 ounces mozzarella cheese, cut into 1/4-inch-thick slices
- 1 (16 ounce) French bread or (16 ounce) Italian bread, unsliced
- 1 large head bibb lettuce
- 6 plum tomatoes, cut into 1/4-inch-thick slices
- 12 slices bacon, cut into thirds and cooked (thick)
- Stir together vinaigrette and lime juice. Place cheese slices in a 13- x 9-inch baking dish; drizzle with 1 cup vinaigrette mixture, and set remaining vinaigrette mixture aside. Let cheese stand 20 minutes.
- Slice top one-fourth off bread loaf. Scoop out bread, leaving a 1-inch-thick shell. (Reserve top and center for other uses.) Place shell on a baking sheet, and brush inside evenly with 1/2 cup vinaigrette mixture.
- Bake at 400u0b0 for 12 to 15 minutes or until golden; cool. Line bread bowl with lettuce. Fill with tomato and cheese; top with bacon. Serve with remaining vinaigrette mixture.
vinaigrette, lime juice, mozzarella cheese, bread, bibb lettuce, tomatoes, bacon
Taken from www.food.com/recipe/bacon-lettuce-mozzarella-and-tomato-salad-372109 (may not work)