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Bacon, Lettuce and Tomato Salad
 The L and T wait for the B The Mennolicious household has recently gotten into watching Jamie Oliver’s Food Revolution on Friday evenings. We like watching Jamie cross swords with the school lunch ladies and his attempts to inspire kids to learn how to cook. So last week, inspired by Jamie and Food and Wine Magazine, we decided to get into the spirit of things ourselves and worked at lightening up an old classic – the bacon, lettuce and tomato sandwich. With crisp butter lettuce and bright cherry tomatoes on hand we decided to make them the stars of our show - adding just a little bacon and some toasted bread cubes to create a nutritious, spring salad. We also created a homemade salad dressing – using yogurt, olive oil and a little bit of mayo. The salad was so delicious we gobbled it right up as we watched Jamie’s show. I’m pretty sure the school kids he’s trying to convert would dig this salad too. But we used great ingredients to make a great salad- just harvested lettuce from the farmer’s market, bacon from the butcher, french bread and fresh basil. School system’s trying to feed kids for about $2 a meal would find it challenging to make something like this on that budget. Recipes after the jump. Mennolicious BLT Salad Recipe (adapted from Food and Wine) 1/2 baguette, cubed 1/4 cup basil leaves, removed from stems 6 slices of bacon, cut into 1/2-inch strips 5 cups butter lettuce, torn into bite-size pieces 1 cup red cherry tomatoes, halved 1 cup yellow pear tomatoes, halved Preheat the oven to 250°. Spread the bread cubes on a baking sheet and toast in the oven for about 15 minutes, until the bread cubes are dry. In a medium skillet, cook the bacon, turning occasionally, until crisp, about 6 minutes. Transfer the bacon to paper towels and let drain. In a large bowl, toss the toasted bread cubes with the bacon, lettuce, basil leaves and tomatoes. Add dressing (below) and toss the salad until evenly coated and serve. The salad dressing Adapted from Jamie’s jam jar salad dressing recipes - featured on Gwenyth Paltrow’s GOOP. Put 1/3 cup of natural yogurt, 2 tablespoons of white or red wine vinegar, 2 tablespoons of canola mayonnaise and 1 tablespoon of extra virgin olive oil into a jam jar with a pinch of sea salt and freshly ground black pepper. Put the lid on the jar and shake well. related searches : Bacon
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