Bacon, Lettuce And Tomato Salad
- 1/2 lb bacon
- 1/2 cup low-fat mayonnaise
- 2 tablespoons red wine vinegar
- 1/4 cup finely chopped fresh basil
- 4 slices French bread, cut into 1/2 inch pieces
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon canola oil
- 1 lb romaine lettuce, rinsed,dried,and torn into bite-size pieces
- 1 pint cherry tomatoes, quartered
- Cook bacon until it is crisp by your favorite method.
- Crumble, and set it aside, reserving 2 tablespoons of the drippings in a small bowl.
- Whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing sit, covered, at room temperature while you finish making the salad.
- In a large skillet over medium heat, toss the bread pieces with the salt and pepper.
- Drizzle with the oil, and cook, stirring constantly, until the croutons are crisp and golden brown.
- In a large salad bowl mix together the romaine, tomatoes, bacon and croutons.
- Pour the dressing over the salad and toss well.
- Serve immediately.
bacon, lowfat mayonnaise, red wine vinegar, fresh basil, bread, salt, ground black pepper, canola oil, romaine lettuce, cherry tomatoes
Taken from www.food.com/recipe/bacon-lettuce-and-tomato-salad-60780 (may not work)