Bacon Lettuce Tomato Salad Recipes

Steps:

• Heat oven to 350 degrees. Arrange bacon strips on a wire rack set over a baking pan. Place pan in oven until bacon is golden brown and crisp, about 40 minutes. Remove from oven, being careful of the bacon fat that has collected under the rack, and set aside.
• Arrange lettuce in the bottom of a salad bowl; drizzle with half the avocado dressing. Cut tomatoes into 1/4-inch-thick slices; cut cherry tomatoes, depending on size, in half. Arrange tomato slices over lettuce; scatter cherry tomatoes over tomato slices.
• Arrange whole bacon strips over tomatoes. Drizzle with remaining avocado dressing, season with salt and pepper to taste, and serve immediately.

Steps:

• Bring a large pot of salted water to a boil.
• Put the bacon in a large, cold skillet then cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain. Set aside.
• Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the arugula, basil and tomatoes to the bowl and toss to combine. Season with salt and pepper and top with the bacon. The pasta salad is best if served right away.
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Steps:

• Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.
• Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
• Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.
• Photography by Antonis Achilleos

Steps:

• In a large bowl, combine lettuce blend and tomatoes. Drizzle with dressing; sprinkle with cheese and bacon.

Steps:

• Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Crumble bacon coarsely. Pour off all but 1 tablespoon drippings from skillet; reserve skillet.
• Place lettuce and tomatoes in large serving bowl. Heat bacon drippings in skillet over medium heat. Add garlic, then mayonnaise and vinegar; whisk until blended, 30 to 40 seconds. Season dressing to taste with salt and pepper. Pour over lettuce and tomatoes and toss to coat. Sprinkle bacon over. Serve immediately.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.
• In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.
• Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.

Steps:

• Cook bacon until crispy. Drain on a paper towel, then set aside.
• Place chopped lettuce, tomatoes, cucumber, avocados and bacon in a large bowl.
• In a small bowl, mix olive oil, balsamic vinegar, mustard, salt, and lemon juice to form the dressing.
• Toss the salad with the dressing.
• Enjoy!

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Stir chicken, bacon, tomato, and celery together in a bowl.
• Whisk mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt, and black pepper together in a bowl until dressing is smooth. Pour dressing over chicken mixture; toss to coat. Refrigerate until chilled, at least 30 minutes.
• Stir chicken mixture and serve over romaine lettuce leaves; garnish with avocado slices.

Steps:

• Layer tomatoes, bacon, salad greens, dressing and cheese in large serving bowl.
• Toss just before serving.

Steps:

• In a blender, mix together the reserved bacon drippings, mayonnaise, sour cream, vinegar, garlic, salt, pepper, sugar and basil blend dressing and set aside.
• Layer lettuce, tomato, onion, in a 9X13 aluminum pan.
• Spread mayonnaise mixture evenly over tomato,top with bacon.
• Cover and chill 2 hours.
• Just before serving top with,croutons.

Steps:

• Cook bacon until it is crisp by your favorite method.
• Crumble, and set it aside, reserving 2 tablespoons of the drippings in a small bowl.
• Whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing sit, covered, at room temperature while you finish making the salad.
• In a large skillet over medium heat, toss the bread pieces with the salt and pepper.
• Drizzle with the oil, and cook, stirring constantly, until the croutons are crisp and golden brown.
• In a large salad bowl mix together the romaine, tomatoes, bacon and croutons.
• Pour the dressing over the salad and toss well.
• Serve immediately.

Steps:

• Prepare Dinner as directed on package.
• Stir in remaining ingredients.

Steps:

• In a bowl toss together tomatoes, bacon , onion, oil, vinegar, and salt and pepper to taste. Spoon mixture into lettuce leaves and sprinkle with shredded basil.
• Serve lettuce cups on a platter garnished with basil sprigs.

Steps:

• In a bowl toss together tomatoes, bacon, onion, oil, vinegar, and salt and pepper to taste. Spoon mixture into lettuce leaves and sprinkle with shredded basil.
• Serve lettuce cups on a platter garnished with basil sprigs.

Steps:

• Blend first 5 ingredients in blender or food processor until smooth. Refrigerate until ready to serve.
• Combine remaining ingredients in large bowl. Add avocado mixture; toss lightly to coat.

Steps:

• Place 2 lettuce leaves on each of four individual salad plates; top with tomatoes.
• Sprinkle with bacon and cheese.
• Drizzle with dressing just before serving.

Steps:

• Combine lettuce, cheese, onions, bacon and mayo.
• Fill pita halves with tomatoes and lettuce mixture.

Steps:

• Cook the bacon in a skillet over medium high heat. Remove the pieces with a slotted spoon. Drain on paper toweling.
• Remove the sun-dried tomatoes from the oil. Reserve the oil for another use.
• Combine the salad greens and herbs in a large bowl.
• Whisk together the red wine vinegar and balsamic vinegar. Slowly whisk in the olive oil.
• Peel and finely chopped the hardboiled eggs.
• Toss the lettuce with enough dressing to just coat the leaves. Toss with the bacon and sun-dried tomatoes. Garnish with the chopped egg. Season with salt and pepper and serve.