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And it was complete with lettuce from our garden we planted a few weeks back.
I cut it at the ground and brought it in to be washed. I do not have a salad spinner, so I just laid it out on paper towels to dry out.
Now, comes my favorite hunk of meat of them all…bacon.
Now the recipe was for two salads and I was going to be feeding this to at least four, so I doubled the recipe. I used about 10 slices of thinly sliced bacon that I cut into pieces to fry up in a skillet. When it is completely fried up, spoon it out of the pan onto paper towels and let cool.
Now, onto the dressing. I must admit. I adjusted a tad. So mix together about 4 tablespoons of mayo with 2 teaspoons of vinegar. The recipe called for seafood seasoning, but I had an open envelope of Hidden Valley ranch mix. So, I added about 1/2 teaspoon of the ranch mix and stirred together. (It was thick right before I served, so I splashed about a tablespoon of milk into the dressing to then it out.)
I always have cherry tomatoes in the house. Our little princess is obsessed with cherry tomatoes. So, I cut the little tomatoes in half and tossed on the salad. I used about a cup of tomatoes.
I then put the salad in the fridge till it was time to serve. Right before serving, I also added a cup of Italian blend cheese, the bacon and tossed.
Once I had tossed it I add the dressing and tossed again.
Hunk of Meat Monday: BLT Salad
- 1 to 2 Tablespoon Mayonnaise
- 1 teaspoon vinegar
- 1/2 teaspoon ranch seasoning
- 1/4 head iceberg or romaine lettuce torn into bite-size pieces
- 2 large tomatoes cut into wedges or 16 cherry tomates halved
- 1/2 cup of bacon crumbles
- 1/2 cup shredded mozzarella cheese
- Whisk together mayonnaise, vinegar and Old Bay seasoning. Set dressing aside.
- Arrange lettuce and tomatoes in a bowl or on a plate.
- Top with bacon and cheese and toss with dressing.
It was yummy! Definitely will be making this again this summer.
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Gooseberry Patch gave me the Farmers’ Market Favorites cookbook free of charge. After I prepare 10 recipes I will have a free cookbook to give away to one of my readers.