Set aside. Make salad: Place lettuce in bowl and toss with the oil to coat the leaves. Toss with the vinegars and season with salt and pepper to taste. Add the tomatoes and the bacon and toss.

Turn bacon so it cooks evenly until crisp and remove from pan and place on paper towel to absorb grease and cool. Crumble bacon. In a medium bowl, combine tomatoes, mayo, pepper and paprika.

Line a serving bowl with lettuce leaves and fill with salad. Serve. Adapted from Cook’s Country, August/September 2005, in which it is called “Bring Home the Bacon” tomato salad.

The classic Bacon, Lettuce, and Tomato sandwich is a beloved summer staple for a reason. But what if you could take that simple perfection and elevate it to a whole new level of flavor and richness?

4 cups romaine lettuce (optional) diced, this turns it into a BLT Ranch Pasta salad. The lettuce can wilt though so I recommend adding it right before serving or leaving it out if you are making ...

Cornbread Salad Recipe Serves 6 Ingredients: 1 ounce dry ranch dressing or dip mix 1 cup mayonnaise 1 cup buttermilk 4 cups prepared cornbread, cut into bite-size cubes 4 cups shredded romaine ...

Bacon ends are key to this salad, which essentially takes a classic BLT (bacon, lettuce and tomato sandwich) and tosses it into a big salad bowl as a deconstructed version of itself.

11/2 tsp pure chile powder, preferably guajillo 1/4 lb slab bacon, cut into 1/4-inch dice 2 medium heads butter lettuce, quartered through the cores Thinly sliced onion and diced tomato, for serving ...

The bacon, lettuce and tomato sandwich is an American classic, a simple can’t-miss summer repast that sometimes gets lost in the foodie shuffle these days. But reimagine that old standby as a crisp, ...