Bacon, lettuce, and tomato salad - country living

Yield: 4 servings

Measure Ingredient
⅓ cup Reduced-fat mayonnaise dressing
⅓ cup Sour cream
¼ cup Water
1 pack (1-lb) thick-sliced bacon
6 cups Torn mixed greens (we used endive, watercress, and green-leaf lettuce)
1½ pounds Cherry tomatoes, preferably on stems
1 tablespoon Cider vinegar
⅛ teaspoon Salt
2 mediums Red onions
1 tablespoon Finely chopped fresh chives
1 \N Large egg, hard-cooked and finely chopped
1 \N Small yellow tomato, chopped (opt.)
8 \N Slices toasted French bread



1. Prepare Dressing: In small bowl, whisk together mayonnaise, sour cream, water, vinegar, and salt; set aside. Cut red onions crosswise in half. To make onion cups, cut and scoop out each onion half, leaving bottom intact and about a ¼-inch- thick shell. Finely chop enough scooped-out onion to make ¼ C. (Wrap and refrigerate leftover onion for another use.) Add chopped onion to mayonnaise mixture. Fill red-onion cup with dressing, garnish with chives, if desired, and refrigerate while preparing Salad.

2. Prepare Salad: Heat large skillet over medium-high heat. Roll up each slice of bacon, starting at either short end. Stand each bacon roll on either end in hot skillet. Cook 3 to 4 minutes to brown; drain fat from skillet, holding rolls in place with a saucepan lid.

3. With metal tongs, carefully turn over each bacon roll to stand on other end; cook 5 minutes or until browned. Transfer bacon rolls to paper towel to drain.

4. To arrange salad, place 1½ C greens on each serving plate; cluster some of cherry tomatoes beside greens. Top greens with bacon, chopped egg, and, if desired, chopped yellow tomato. Place filled red-onion cups and 2 slices toasted bread on each plate. Serve immediately.

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