Friday, October 24, 2014

BLT Salad

Awhile ago on Instagram one of my food bloggy friends posted her version of a wedge salad and although a simple classic- I couldn't get it out of my head.

Of course, she has a vegetarian blog and I have made maybe two vegetarian meals in my life. Don't worry, I'm working on it. Albeit. . .  slowly. However, when given the choice between adding bacon to something and not adding bacon to something, I typically choose adding bacon. Thus, this salad was born (or rather, reborn since it's not new to anyone but me). 

This salad is a great complement to soup, a steak or just eat a big plate of it! No one will judge your bacon consumption. . . except maybe Amee. Just kidding, she's great and check out her blog for awesome vegetarian meals!




BLT Salad
The Apron Gal

Serves 4

Ingredients
1 head iceberg lettuce
8 slices bacon, cooked and crumbled
2 Roma tomatoes, diced
1 cup croutons, crumbled into bite size pieces
2 hard boiled eggs, crumbled optional

Bleu cheese or ranch dressing

Directions

Wash the outside of lettuce and remove any wilted leaves. Cut lettuce into quarters, then slice into chunks. Layer lettuce chunks on a long plate for a "fancier" presentation or into a bowl, then layer with toppings and drizzle dressing on top.

Enjoy!

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