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Bacon, lettuce and tomato salad

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Ingredients/Components

sour cream - 1/3 c
salt - 1/8 tsp
water - 1/4 c
cider vinegar - 1 Tbsp
mayonnaise - 1/3 c
cherry tomatoes
Set aside
torn mixed greens - 6 c
slices toasted French bread - 8 item
medium-sized red onions - 2 item
finely chopped fresh chives optional - 1 Tbsp
large egg, hard-cooked and finely chopped - 1 item
small yellow tomato, chopped optional - 1 item

How to make bacon, lettuce and tomato salad:

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 1/4-inch thick shell. Finely chop enough scooped-out onion to make 1/4 cup. Add chopped onion to mayonnaise mixture. Fill red onion cups with dressing. Garnish with chives, if desired, and refrigerate while preparing salad.Salad:1 lb. thick sliced bacon6 c. torn mixed greens1 1/2 lb. cherry tomatoes1 large egg, hard-cooked and finely chopped1 small yellow tomato, chopped (optional)8 slices toasted French bread 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. 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. To arrange salad, place 1 1/2 cups greens on each of four serving plate; cluster some of cherry tomatoes beside greens. Top greens with bacon, chopped egg and chopped yellow tomato, if desired. Place filled red onion cups and 2 slices toasted bread on each plate. Serve immediately. Makes 4 servings.

Recipe categories: Salads, Bacon, Lettuces.

Rating:

4.6

Average rating: 4.6, total votes: 7

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