BLT Salad
Bubba Durand

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.
Set aside.

Make the dressing:
Whisk all the dressing ingredients together.
The fresh chives are optional, but highly recommended.
Cover and refrigerate.

To serve:
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