The classic sandwich is made into a layered salad in this simple recipe. Blue cheese and a quick-fix vinaigrette complete the dish.
8 slices bacon
March 4 slices of Italian bread
1-1/2 cups cherry tomatoes
8 cups torn romaine
1 / 3 cup blue cheese crumbles
1 / 4 cup cider vinegar
1 / 4 cup olive oil
1 teaspoon tea. sugar
1 tsp tea. Dijon mustard
Salt and pepper
Directions
1. In a skillet cook bacon over medium heat until they are, turning occasionally. Remove bacon from pan, drain on paper towels.
2. Meanwhile, toast the bread. Halve cherry tomatoes. Break bacon pieces 2 inches. Toast layer plates, Roman, tomato, bacon and blue cheese.
3. For salad dressings, and the screw-top jar combine vinegar, oil, sugar and mustard. Shake well. Season with salt and pepper. Drizzle salad dressing is a salad. Makes 4 servings.
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