Makes about 4 or 5 salads
5-6 cups chopped romaine hearts or iceberg
6 pieces bacon, cooked and chopped
1 ripe, summer tomato, chopped
2 pieces bread*
1/2 cup mayo
1 t water
1/4 t salt
1/4 t freshly ground black pepper
1/2 t red wine vinegar
2 T Chopped fresh chives (optional)
Make the croutons:
You can do this earlier in the day.
*Use whatever kind of bread you'd normally use for a BLT sandwich.
Toast the bread in the toaster.
Using a bread knife, slice each piece of toast into 3/4" squares.
Lay the toast croutons in a single layer on a cookie sheet and bake at 200 degrees until completely crisp.
Make the dressing:
Whisk all the dressing ingredients together.
The fresh chives are optional, but highly recommended.
Cover and refrigerate.
Toss lettuce and half of tomatoes with dressing.
Divide salad up onto salad plates.
Top with croutons, bacon, and remaining tomatoes.
The Johnson Family Cookbook