Updated: Jul. 30, 2016, 8:54 p.m. |Published: Jul. 30, 2016, 7:54 p.m. By Debbi Snook, The Plain Dealer fmrecblt.jpg ...

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.

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 ...

Once the oil is warm, add the bacon and cook, stirring often until it’s golden brown and crispy, about 8 to 10 minutes. Turn the heat down to medium-low and transfer the bacon to a paper towel ...

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.

Vegetarian Taco SaladBy The Denver Post | newsroom@denverpost.com | The Denver Post November 14, 2011 at 10:39 a.m.

From plates hitting all food groups and refreshing fried zucchini to a cheesy rainbow surprise, here’s what hit and what ...

Each recipe is labeled according to its ingredients: black rice, snap peas, pea sprouts, black garlic tofu or dandelion greens, roasted potatoes, romesco. The complexity and sophistication of the ...

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 ...