BH&G 3172
From
Dave Drum@1:3634/12 to
All on Wed Jun 30 06:18:00 2021
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Layered California-Style B-L-T Salad
Categories: Pork, Vegetables, Breads, Fruits, Dairy
Yield: 12 Servings
24 oz Applewood-smoked bacon
Garlicky Focaccia Croutons
4 c Shredded romaine lettuce
4 c Baby spinach leaves
6 md Red and/or yellow heirloom
- tomatoes; cored, quartered
- sliced 1/2"
MMMMM------------------DILLED AVOCADO DRESSING-----------------------
1 Ripe avocado; halved, seeded
- peeled, mashed
1/2 c Mayonnaise
1/2 c Dairy sour cream
3 tb Fresh squeezed lemon juice
3 tb Snipped fresh dill
1/4 c Milk
1/2 ts Garlic salt
1/4 ts Ground black pepper
MMMMM-----------------GARLICKY FOCACCIA CROUTONS----------------------
3 c (1/2") cubes garlic
- foccacia
2 tb Olive oil
MAKE THE DRESSING: In a blender or food processor combine
the avocado, mayonnaise, sour cream, lemon juice, fresh
dill, milk, garlic salt, and ground black pepper. Cover
and blend or process until smooth.
MAKE THE CROUTONS: Set oven @ 300ºF/150ºC.
In a large bowl combine foccacia and olive oil; toss to
coat. Spread bread cubes evenly in a 15" x 10" x 1" baking
pan. Bake about 20 minutes or until cubes are crisp,
stirring once; cool. If desired, store croutons in an
airtight container at room temperature for up to 3 days.
MAKE THE SALAD: In a very large skillet cook bacon in
batches over medium heat until crisp. Drain bacon on paper
towels; when cool, coarsely crumble or chop bacon. Set
aside.
In the bottom of a 3 to 4 quart glass bowl, arrange half
of the Garlicky Focaccia Croutons. Top with half of the
romaine and half of the spinach. Top with half of the
tomato slices and half of the bacon. Spread half of the
Dilled Avocado Dressing over the bacon, sealing dressing
to the edge of the bowl. Repeat layers, ending with the
dressing. Cover bowl tightly with plastic wrap. Chill for
up to 8 hours.
Makes: 12 servings
Better Homes & Gardens | May 2016
MM Format by Dave Drum - 28 May 2016
Uncle Dirty Dave's Archives
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