Bacon, lettuce, and tomato salad - country living
4 servings
Quantity | 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 | Large egg, hard-cooked and finely chopped | |
1 | Small yellow tomato, chopped (opt.) | |
8 | Slices toasted French bread |
DRESSING
SALAD
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.