Post by paintlady on Jul 24, 2014 14:47:06 GMT -5
think i'll have to give this a try...sounds good. nice and light for summer.
BLT Salad
1/4 Cup Olive or Salad Oil
3 Tbsp. Tarragon Vinegar or White Wine Vinegar
3 Tbsp. Mayonnaise or Salad Dressing
2 tsp. Coarse-grain Mustard
1/4 tsp. Salt
1/4 Cup Butter (melted)
1 tsp. Lemon-Pepper Seasoning
2 Cloves Garlic (minced)
8 (1/2" thick) Slices Italian, French, or Sourdough Bread
5 Cups Torn Mixed Salad Greens
2 Medium Tomatoes (cut into thin wedges)
1/2 Cup Cucumber (chopped)
1/2 Cup Smoked Cheddar Cheese or Swiss Cheese (2 oz., cubed)
8 Slices Bacon or Turkey Bacon (crisp-cooked, drained and crumbled)
2 Tbsp. Green Onion (thinly sliced)
For dressing, in a screw-top jar combine oil, vinegar, mayonnaise, mustard, and salt. Cover; shake well. Set aside.
Preheat the broiler. In a small bowl, stir together butter, lemon-pepper, and garlic. Lightly brush 1 side of each bread slice with some of the butter mixture. Place the bread slices, buttered side up, on a baking sheet. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until the bread is toasted. Cut the slices lengthwise into 1-inch wide strips.
To serve, stack bread strips on each of 4 salad plates log-cabin style, leaving a space in the center. Arrange the lettuce, tomatoes, cucumber, and cheese in the center of the bread strips. Top with bacon and green onion. Shake dressing well; drizzle over salads. Makes 4 side-dish servings.
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BLT Salad
1/4 Cup Olive or Salad Oil
3 Tbsp. Tarragon Vinegar or White Wine Vinegar
3 Tbsp. Mayonnaise or Salad Dressing
2 tsp. Coarse-grain Mustard
1/4 tsp. Salt
1/4 Cup Butter (melted)
1 tsp. Lemon-Pepper Seasoning
2 Cloves Garlic (minced)
8 (1/2" thick) Slices Italian, French, or Sourdough Bread
5 Cups Torn Mixed Salad Greens
2 Medium Tomatoes (cut into thin wedges)
1/2 Cup Cucumber (chopped)
1/2 Cup Smoked Cheddar Cheese or Swiss Cheese (2 oz., cubed)
8 Slices Bacon or Turkey Bacon (crisp-cooked, drained and crumbled)
2 Tbsp. Green Onion (thinly sliced)
For dressing, in a screw-top jar combine oil, vinegar, mayonnaise, mustard, and salt. Cover; shake well. Set aside.
Preheat the broiler. In a small bowl, stir together butter, lemon-pepper, and garlic. Lightly brush 1 side of each bread slice with some of the butter mixture. Place the bread slices, buttered side up, on a baking sheet. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until the bread is toasted. Cut the slices lengthwise into 1-inch wide strips.
To serve, stack bread strips on each of 4 salad plates log-cabin style, leaving a space in the center. Arrange the lettuce, tomatoes, cucumber, and cheese in the center of the bread strips. Top with bacon and green onion. Shake dressing well; drizzle over salads. Makes 4 side-dish servings.
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